Grease the pudding basin with butter and place a buttered disc of baking paper in the bottom of the basin. This is to ensure the top of your pudding won’t stick when you turn it out.
Place the butter, sugar and lemon zest in the large mixing bowl and beat with the electric hand whisk until light and fluffy.
Add the eggs, one at a time, and beat in thoroughly after each addition.
Sift in the flour and fold in. You should have a dropping consistency. If it seems a bit stiff add a little milk and beat in.
Stir in the cherries until evenly incorporated.
Spoon the mixture into the pudding basin and smooth the surface.
Cover the mixture with a disc of baking paper.
Make a pleat in a piece of kitchen foil and cover the basin with it, ensuring that the pleat is placed at the centre of the basin. Secure the foil with string tied under the rim of the basin, making sure you create a ‘handle’ with which you can remove the pudding from the hot water.
Place the pudding in the large-lidded saucepan and fill with boiling water two thirds up the sides of the pudding basin. Bring to the boil and reduce the heat to a simmer.
Cover the saucepan and steam for 1 and ¾ hours making sure you regularly check the level of the water and top up from the kettle if necessary.
The pudding is done when a skewer inserted into the centre of the pudding (through the kitchen foil and greaseproof paper) comes out clean. If it doesn't, continue to steam for another 10-15 minutes.
Allow to cool slightly before removing from the pan and turning out onto a serving dish.
