No. 87 Princess Pudding
Two-thirds of a cupful of butter, 1 cupful of sugar, 1 large cupful of flour, 3 eggs, ½ teaspoonful Royal baking powder, and a small glass of brandy. Rub to a smooth cream butter and sugar, add the eggs, one at a time, beating a few minutes between; add the flour, sifted, with the powder and the brandy; put into a mould, well buttered; set in saucepan with boiling water to reach half up its sides; steam it thus 1½ hours, turn on its dish carefully, and serve with lemon sauce.