Home › Our Susan's Opinion of a Kitchen › Lemon Pudding

Lemon Pudding

Mrs. Wyllie.

Half pound of sugar, half pound of butter, five eggs, half gill brandy, rind and juice of one large lemon; beat well the butter and sugar; whisk the eggs; add them to the lemon, grate the peel; line a dish with puff paste and bake in a moderate oven.