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.