- 30g unsalted butter, softened
- 80g glace cherries, halved
- 300g bought sponge cake
- 60g amaretti biscuits, crushed
- 3 eggs
- 30g caster sugar
- 600ml thin cream
- 50ml Amaretto or kirsch
- Thick cream, to serve
Use all the butter to grease a 1-litre pudding basin (it needs to be really thick so cherries will stick), then line the base with a circle of buttered baking paper.
Use some of the cherries, cut-side inwards, to line basin. Chop remaining cherries. Cut cake into strips and use some to line sides of basin. Cut remaining cake strips into squares and combine with amaretti and chopped cherries. Place in basin.
Beat together eggs and sugar. Warm the cream and pour on to egg mixture. Beat together lightly, then add the Amaretto. Strain into the basin and set aside for 1 hour. Cover with baking paper with a pleat in centre, tie with string and cover with foil. Place in a saucepan with water coming halfway up sides. Bring to the boil, then reduce heat to medium-low and steam for 1 hour and 15 minutes. Remove and set aside for 10 minutes. Turn out and serve with extra cream.