Use butter to grease an 8-cup capacity pudding bowl and line the base with a round of baking paper.

In the bowl of an electric mixer, beat the butter and sugar together until they are a light an creamy.

Add the eggs and beat until the mixture it thick.

Pour in the cooled chocolate and milk and mix on low until they're combined and then up the speed for about 30 seconds.

Sift in the flour and cocoa and beat them through until there are no more dry bits.

Take the bowl off the stand and fold through the cherries.

Scoop the batter into the pudding basin and smooth out the top.

Either secure the lid on your basin or cover it with a greased round of baking paper and two layers of foil then ties it on with string.

Place a trivet (you can just use an upturned plate if you don't have a trivet) and pop the pudding on top.

Fill the pot with enough hot water to come ⅔ of the way up the pudding dish.

Bring the pot to a simmer, put the lid on and simmer it for at least 2 ½ hours or until a skewer inserted in the middle comes out clean.

Check on the water every so often to make sure it doesn't evaporate.

Mine took 3 hours and was a little gooey in the middle so allow enough time just in case.

Leave the pudding to cool in the basin for 10 minutes and then invert it onto a serving plate.

Serve warm or at room temperature with ice-cream or cream and extra cherries.