Grease a pudding basin

Cut the cherries in half and make a pattern on the base of the pudding basin

Cream together the butter and sugar in a mixing bowl.

Gradually beat in the eggs

Stir the flour, salt and baking powder into the egg mixture and then add the milk until the pudding has a dropping consistency.

Pour the mixture into the pudding basin.

Cover the basin with greaseproof paper and tin foil and secure with string.

Half fill a saucepan with water and bring to the boil.

Put the pudding dish into the pan, the water should come half way up the basin.

Steam for an hour and a half to two hours until the pudding is cooked.

Before turning out let the pudding stand for 5 minutes.