Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | not in our table | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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/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
Preheat the oven to 180 °C (356 °F) .
Cream the butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs, then the wine and brandy.
Stir in lemon zest and juice.
Grease a ovenproof bowl. Unroll the pastry on a floured surface.
Cut out a circle just large enough to cover the surface of the bowl, and line the bowl with pastry.
Pour in the mixture.
Bake for 30 minutes until the top is a light brown in color.
Take the pudding out of the oven and leave it to cool.
Dust the pudding with a little extra sugar.