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Lemon Puddings (Baked)

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schedulePrep 0 min local_fire_departmentCook 0 min groups6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4587475

License: CC BY-SA 4.0 · Wikibooks contributors

#medium difficulty #recipes for sponge pudding #recipes using all-purpose flour #recipes using brandy #recipes using butter #recipes using egg #recipes using flower water #recipes using lemon juice #recipes using lemon zest #recipes using puff pastry #recipes using superfine sugar
Dessert Drink Baked

Ingredients

Scale
  • 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/4.4 oz) unsalted butter, softened, plus extra for greasing
  • ½ cup (60 ml/2 fl oz) white wine
  • ¼ cup (60 ml/2.0 US fl oz) brandy
  • 1 teaspoon rose water
  • 1 sheet (450 g/16 oz) ready-rolled puff pastry
  • All-purpose flour for dusting

Directions

  1. Preheat the oven to 180 °C (356 °F).
  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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