Baked Lemon Puddings
Baked lemon pudding is a buttery, boozy dessert from an old English pastry cookbook, and it still works today. The filling is creamed butter and sugar loosened with white wine and brandy, then sharpened with lemon zest and juice. Rose water adds a faint floral note, and puff pastry gives a crisp case. It needs only one bowl for mixing and about an hour in total.
Instructions
Heat the oven to 180 °C (356 °F). Beat the softened butter and the sugar together in a mixing bowl until the mixture is pale, light and fluffy.
Beat in the eggs, then add the wine and brandy. Stir in the lemon zest and juice until the filling is evenly mixed.
Grease an ovenproof bowl with butter. Unroll the puff pastry onto a lightly floured surface and cut a circle just big enough to cover the surface of the bowl, then use it to line the bowl.
Pour the filling into the pastry-lined bowl. Bake for 30 minutes, until the top is a light brown.
Take the pudding out of the oven and leave it to cool. Dust the top with a little extra caster sugar before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
