In a medium bowl, cream together the butter and sugar until fluffy.
Add the eggs, one at a time, and beat well. (You may use electric beaters but we use a wooden spoon for the whole procedure.)
Combine the dry ingredients and mix together.
Add to the bowl, alternately with the milk.
Begin and end with the dry ingredients.
Grease a 1 qt. (1 L) pudding basin with butter.
Transfer the batter to the basin and smooth the top.
Cover tightly with heavy foil — loosely over the top of the basin and then tuck in and under all around the edge to form a fat roll.
Place the basin in a large saucepan or Dutch Oven with hot water 2/3 of the way up the sides of the basin.
Simmer about 1 1/2-2 hours.