This recipe comes from a Newcastle household where it is still made almost every week.
Grease a bowl, halve the cherries and press them round the bottom and sides.
Cream the butter and sugar, add the eggs and beat well. Fold in the flour and beat again, adding a little milk if the mixture is too sticky. Turn into the bowl, which should be about two thirds full. Cover closely with foil and steam 1½ hours.
Turn out and serve with jam sauce.
The following dish is also known as Newcastle Pudding in at least one manor house in Northumberland:
Butter the inside of a pudding basin. Sprinkle the sugar and lemon zest on each slice of bread and butter and pile them into the basin. Beat the eggs into the milk and sweeten with a little of the sugar. Pour over the bread and butter. Dot the top with a few little bits of butter and cover closely with foil. Steam for 1½ hours. Serve with lemon sauce (p. 309).
Both these puddings are light and very good.
©1975 The Estate of Elizabeth Ayrton