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Steamed Fruit Pudding. Pound Fruit Pudding

14 ounces of butter. 12 ounces of sugar. 11 eggs. 1 pound of flour. 1 teaspoonful of mixed ground spices. 1 lemon, juice and grated rind. 1/2 cup of brandy. 1 pound of raisins. 1 pound of currants. 1/2 pound of citron. The first four articles are to be mixed first, as usual for cake, then the others added, not forgetting to dust the fruit well with flour. It is one of the most satisfactory puddings to make for hotel use; being really a good plum pudding to replace the boiled, which requires twice as much time, Steam these fully 3 hours; longer if in large moulds.