Fill a large, lidded stockpot with 1-2-inches (2½ - 5cm) of water, place a steamer basket in the pot and turn on the heat to medium-low.

Butter and flour a ½ liter pudding basin and set aside.

In a small saucepan over medium heat, warm the cherries and 3 tablespoons of sugar until the cherries begin to burst and release their juice. Remove from the heat and set aside.

In a medium bowl, beat the remaining ½ cup (4oz/115g) sugar with the butter until fluffy.

Add the eggs, one at a time, and then add the milk and almond extract and beat until fully combined.

Finally, fold in the almond flour and the self-rising flour until just fully combined.

Put about ⅔ of the cherries in the prepared pudding basin (set the remaining aside) and then top with the pudding batter.

Place a circle of parchment paper directly on the batter and then cover the top of the basin tightly with foil.

Place the pudding basin onto your steamer basket over the simmering water, lower the heat to low, and place the lid on the stockpot.

(Place a kettle of water to boil and replenish the water in the stockpot about every 20 minutes)

Steam the pudding for about 1 hour 20 minutes, until the pudding feels firm and springs back when pressed.

Carefully remove the pudding basin from the stockpot, remove the foil and parchment and turn it out onto a serving plate.

Top the pudding with the reserved cherries and serve warm with a side of crème anglaise. Store leftover pudding in an airtight container at room temperature for up to 2 days. Rewarm in the microwave or steamer until heated through before serving. (The crème anglaise must be kept refrigerated.)