Lemon Puddings (Baked)

This recipe is adapted from the public domain cookbook Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.

Time
1 hour
Servings
6

Ingredients

  • Zest and juice of 1 large lemon
  • 3 eggs, beaten
  • ½ cup (110 g/3.9 oz) caster sugar, plus extra for dusting
  • 1 stick (125 g) unsalted butter, softened, plus extra for greasing
  • ½ cup (60 ml/2 fl oz) white wine
  • ¼ cup (60 ml) brandy
  • 1 teaspoon rose water
  • 1 sheet (450 g) ready-rolled puff pastry
  • All-purpose flour for dusting
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Method

  1. Preheat the oven to 180 C.
  2. Cream the butter and sugar in a mixing bowl until light and fluffy.
  3. Beat in the eggs, then the wine and brandy.
  4. Stir in lemon zest and juice.
  5. Grease a ovenproof bowl. Unroll the pastry on a floured surface.
  6. Cut out a circle just large enough to cover the surface of the bowl, and line the bowl with pastry.
  7. Pour in the mixture.
  8. Bake for 30 minutes until the top is a light brown in color.
  9. Take the pudding out of the oven and leave it to cool.
  10. Dust the pudding with a little extra sugar.

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