Step 1

Place butter and sugar in the bowl of an electric mixer and beat until pale. Add eggs one at a time, beating well after each addition. Sift flour, baking powder and cocoa together and add to mixture with almond meal and milk, stir until well combined. Spoon into a 1 litre buttered pudding basin, cover with a layer of foil and tie with kitchen string to secure. Place in a saucepan and add enough water to come halfway up side of pudding basin. Steam for 1 1/2 hours.

Step 2

To make the black forest sauce, place cherries and their juices in a saucepan, bring to a simmer over medium heat. Combine arrowroot with brandy until smooth, then add to cherries and cook for 2-3 minutes until thickened. Serve with cherry sauce, chocolate sauce and a dollop of cream.