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HARROGATE PUDDING (sometimes called Warwickshire Pudding)

Beat three ounces of fresh butter to a cream, work in with it three ounces of pounded and sifted sugar, three ounces of fine flour, half an ounce of candied lemon-peel, finely minced, and the grated rind of half a lemon. Stir these ingredients briskly together, and add a table-spoonful of thick cream, three eggs, well beaten, and a table-spoonful of brandy. Beat all together for ten minutes, pour the mixture into well-buttered cups, and bake in a good oven. Soak the rind of a lemon in half a pint of water, with two table-spoonfuls of sugar, until the flavour is extracted. Let the water boil, and, when cool, add a table-spoonful of brandy, the juice of the lemon, and a few drops of cochineal. Turn the puddings out, pour the sauce round them, sift a little sugar over, and serve immediately. Time, twenty minutes to bake. Sufficient for four persons. Probable cost, 10d., exclusive of the brandy.