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Ingredients

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

Method

Step 1 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.
Step 2 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.
Step 3 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.

Cabinet pudding

How to make Cabinet pudding

Ingredients

Method