Put the flour into a mixing bowl and rub in the butter with the fingertips until no lumps can be felt. Add sugar, and then the well-beaten eggs. Roll the cherries lightly in a little dry flour and beat them into the mixture, reserving about six for decorating the top of the cake. Use sufficient milk to mix just to dropping consistency but be very careful not to make the mixture slack. Put into a greased cake tin, put the rest of the cherries on the top of the cake and dredge with a little caster sugar. Bake in a moderate oven, 375° F., gas mark 5, for about 1¼ hours.
©1975 The Estate of Elizabeth Ayrton