Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);NORTHUMBERLAND PUDDING. Make a hasty pudding with a pint of milk and flour, put it into a bason, and let it stand till the next day. Then mash it with a spoon, add a quarter of a pound of clarified butter, as many currants picked and washed, two ounces of candied peel cut small, and a little sugar and brandy. Bake it in teacups, turn them out on a dish, and pour wine sauce over them.