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Lemon Puddings (Baked)

Lemon Puddings (Baked) — a recipes for dessert recipe, 9 ingredients, about 60 min.

Serves 6 · 60 min · Recipes for dessert

contains glutencontains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 stick (125 g) unsalted butter, softened, plus extra for greasing → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0