Cabinet Pudding

Step 1

Put the 100g of butter and sugar in a mixing bowl. Use a wooden spoon to cream until it's pale and fluffy.

Step 2

Beat the eggs together with a fork and then gradually beat into the creamed mixture, along with the vanilla extract.

Step 3

Mix the peel with the flour in a bowl and use a metal spoon to gently fold the flour and peel into the creamed mixture.

Step 4

Use the remaining butter to liberally grease the pudding basin with the butter wrapper or a pastry brush.

Step 5

Cut out a circle of parchment paper to line the base and grease this as well.

Step 6

Cut the cherries in half and arrange a few halves, cut side down on the base of the basin.

Step 7

Carefully add some of the sponge mixture to just cover the cherries and keep them in place.

Step 8

Add a few halves around the bottom sides and add more mixture.

Step 9

Repeat until the cherries and sponge mixture are used up.

Step 10

Cut out a large circle of parchment to cover the top and halfway down the sides.

Step 11

Make a pleat in the middle of the circle and use string to tie it around the top of the basin securely.

Step 12

Place the pudding in a saucepan and pour boiling water to come halfway up the sides of the basin.

Step 13

Put the lid on the pan and simmer for one and a half hours. Keep an eye on the water level and top up if required.

Step 14

Carefully remove the basin from the water and leave the pudding to rest for a few minutes.

Step 15

Remove the baking parchment and run a knife around the edge of the basin.

Step 16

Turn out onto a plate to serve.