Well butter a plain mould, place in the bottom a few dried cherries and a piece of green citron cut into strips, break into pieces eight penny spongecakes, and fill the mould with them; then break into a basin six eggs, well whisk them, add five ounces powdered white sugar, the rind of two lemons grated, and one pint of milk; well whisk together, and pour gently into the mould, twist a piece of buttered paper over the mould, place in a stewpan, and add sufficient water to reach half-way up the mould; let gently boil one hour, taking care to add a little water to make up the loss by boiling. Place in a stewpan six ounces white sugar, the grated rind of one lemon, and a little water; boil together ten minutes, add half a glass of brandy, and the sauce is ready. When the pudding is required, run a thin knife gently round the mould, and turn gently into the dish. Pour the sauce over and serve.