Cookbook:Lemon Puddings (Baked)

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

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

Procedure

 * 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.