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Castle Puddings

2 ounces of butter 2 ounces flour 1 1/2 ounces sugar 1/2 lemon rind 1 teaspoon baking powder Beat the butter and sugar until it is like cream, then add the grated lemon rind. Put in the flour, to which has been added the baking powder, a little at a time, beating it well as the flour is added. Butter some small molds, and bake fifteen minutes. Serve with sweet or lemon sauce. Angelica handles and crystallized cherries may be added if desired, to form into little baskets.