Place 3 tbsp of cold cherry jam in the bottom as a greased pudding tin.
Cream together butter and brown sugar in a mixing bowl until light and fluffy
Add in the eggs in small amounts, beat well after each addition
Add in almond extract. Mix well
Fold in (Half) the flour until combined.
Add in a tablespoon of milk and then fold in the remaining flower. Add more milk, a small amount at a time, until the sponge mixture is smooth but drops thickly from a spoon when tapped
Fold in almond flour.
Gently spoon the batter into the pudding basin and spread easily.
Cover the tin with an oiled baking paper and then with a layer of foil.
Set the basin on the upturned saucer in the pan and add more boiling water, about one third up the side of the basin
Cover the pan and let simmer for 2 hours.
Carefully remove the basin from the pan and then loosen the sponge. Allow to sit for 5 minutes before turning the sponge out onto a plate.
Decorate with raspberries and almonds.
Serve with custard! Enjoy!!