fat for greasing
25 g (1 oz) glace cherries, halved
1 stick (8 Tbsp) 4 oz (100 g) butter or margarine
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
2 eggs, beaten
1 1/2 cups (150 g) 5 oz plain flour (All purpose)
pinch of salt
1 level tsp (5 ml) baking powder
about 3 tbsp (60 ml) milk
1. Grease a 1 litre (1 34 pint) pudding basin.
2. With the cherries, make a pattern on the base of the basin.
3. Prepare a steamer or half fill a large saucepan with water and bring to the boil.
4. Cream the butter or margarine with the sugar in a mixing bowl. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle.
5. Sift the flour with the salt and baking powder and stir into the pudding mixture with enough milk to give a soft dropping consistency.
6. Spoon the mixture into the prepared basin, cover with greased greaseproof paper or foil and secure with string.
7. Put the pudding in the perforated part of the steamer, or stand it on an old saucer or plate in the saucepan of boiling water. The water should come halfway up the sides of the basin.
8. Cover the pan tightly and steam the pudding over gently simmering water for 1 12 - 2 hours.
9. Leave for 5 - 10 minutes at room temperature to firm up, then turn out on to a serving plate.
10. Serve with single cream.
