Cream butter and sugar in a bowl until fluffy and almost white. Gradually add the beaten eggs mixing vigorously. Sift in flour and baking powder.

Once mixed completely place into a 1.2 litre pudding basin and cover with grease proof paper and secure with string.

Place bowl into a large pot and fill with water until water is 2/3 up the side of the bowl. Place lid on pot and steam for 1 -1 1/2 hours.

Remove from pot and run a knife around the outside of the pudding to release the pudding. Turn out on large plate and serve with custard

Note: to make self saucing place brown sugar in bottom of bowl before adding mixture