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Macaroon Puddings

Place three-quarters of a pound of macaroons in a basin and pour over a pint and a half of boiling cream. Leave until cold, then beat them up with a wooden spoon. Beat the yolks and whites of six eggs and mix them in with the macaroons, adding sugar to taste and a wineglassful and a half of pale brandy. Butter some moulds, fill them with the mixture, and bake for ten minutes. When they are cooked, turn them out onto a dish, dust them over with fine sugar, and serve.