1. Heat the oven to 190C, 375F, Gas mark 5. Cut the rolls into thin slices, put them into a bowl, pour in the milk, cover and leave to stand. Wash and dry the cherries, remove their stems but do not stone them.

2. Beat 90g/3 1/2oz of the butter with the sugar the beat in the egg yolks, cinnamon and lemon zest until well blended. Stir in the softened rolls and the cherries. Whisk the egg whites until stiff and fold them into the cherry mixture with half the ground almonds.

3. Put the mixture into a large deep ovenproof dish measuring about 20 x 28cm /8 x 11 inches, sprinkle the remaining ground almonds on top dot with a few thin slices of butter and bake for 45 minutes to 1 hour until well browned.

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4. Dust the top of the pudding thickly with icing sugar. Serve warm.

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