25g/1oz butter, softened at room temperature  
½ teaspoon of flour 
120 ml/4 fl oz water 
40 g/ 1 ½ oz caster sugar 
Rind of half a lemon, thinly sliced 180 ml/6 fl oz sherry, madeira, or white wine. 

Method

Mix the softened butter with the flour and set aside. 
Piece the water, sugar, and the lemon peel in a heavy-bottom saucepan. 
Bring the boil stirring until the sugar has dissolved. 
Turn down the heat and leaves to bubble for c. 10-15 minutes. 
Strain the peel and leave the syrup on the heat for another minute or so until it starts to turn brown.  
Remove from the heat, add the butter/ flour mixture, and stir it through until you have a smooth thickened sauce. 
Stir in the sherry, madeira or white wine and serve immediately with the hot puddings.  
To serve:
Remove the puddings from the bowls and pour the hot wine sauce over pudding.  
Garnish with slivers of lemon peel and a little grated nutmeg.

This recipe was created by Regina Sexton, Food and Culinary Historian, Programme Manager of the Postgraduate Diploma in Irish Food Culture. The recipe was originally published in Frawley, Olivia, ed. George Boole chronicles : a selection of short essays on George Boole and his family. Cork, Ireland: University College Cork, 2015.