|Butter||4 1⁄2 Ounce (4 ounce plus 3 teaspoon)|
|Double cream||2 Tablespoon|
|Lemon||1 Small, rind grated|
|Vanilla essence||1⁄2 Teaspoon|
|Baking powder||1 Teaspoon|
|Sweet red cherries||8 Ounce, halved and stoned|
Grease a 2 pint [1 1/2 quart] pudding basin with 2 teaspoons of the butter.
Set the basin aside.
In a medium sized mixing bowl, cream 4 ounces [1/2 cup] of the butter with a wooden spoon until it is light and fluffy.
Add the sugar and beat the mixture until it is smooth and creamy.
Beat the eggs in one at a time.
Stir in the cream, lemon rind and vanilla essence.
Sift the flour and baking powder on to the creamed mixture and, using a metal spoon, fold in until it is combined.
Stir in the cherries.
Fill a large saucepan one third full of water and bring it to the boil over high heat.
Meanwhile, spoon the pudding mixture into the basin, smoothing the top over.
Cut out a circle of greaseproof or waxed paper 4 inches wider than the basin.
Using the remaining teaspoon of butter, grease the paper circle.
Cut out a circle of aluminium foil, the same size as the paper circle, and place the two circles together, the buttered side of the paper away from the foil.
Holding them firmly together, make a 1 inch pleat across the centre.
Place the circles, buttered side down, over the pudding basin.
With a piece of string, securely tie the foil and paper circles around the rim of the basin.
Place the basin in the saucepan.
Cover the pan, reduce the heat to moderately low and steam the pudding for 2 hours.
Add more boiling water to the pan during cooking if necessary.
Remove the pan from the heat and lift the basin out of the pan.
Remove and discard the paper and foil.
Place a serving dish, inverted, over the pudding basin and reverse the two.
The pudding should slide out easily.