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.