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1
For the pudding, butter a 2-quart souffle dish with a tightly fitting lid.
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2
Have ready a pot with a lid, large enough to hold the covered souffle dish and a rack that will fit in the bottom of the pot to allow water to circulate freely under the dish.
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3
Bring a large saucepan of water to a boil.
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4
Meanwhile place the butter and the brown sugar in a mixing bowl and whisk until well blended.
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5
Whisk in the eggs.
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6
Gradually whisk in the molasses and the milk.
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7
Stir together the flour, ginger, soda and salt.
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8
Stir the dry ingredients into the liquid.
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9
Stir in the cherries and raisins.
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10
Scrape the batter into the buttered dish and smooth the top.
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11
Place the rack in the bottom of the pot.
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12
Cover the souffle dish and place it in the pot.
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13
Pour in enough of the boiling water to come halfway up the sides of the souffle dish.
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14
Cover the pot.
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15
Check occasionally to make sure there is enough water and that it is simmering; add boiling water to the pot if necessary.
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16
Steam the pudding until a skewer inserted into the center comes out clean, about 1 1/2 hours.
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17
Meanwhile to make the hard sauce, stir together the butter, sugar and salt until smooth.
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18
Slowly stir in the sherry.
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19
Chill, but do not allow to become too firm.
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20
Carefully remove the pudding from the pot and place on a rack.
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21
Uncover and let stand for 10 minutes.
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22
Use a small, sharp knife to loosen the pudding from the sides of the dish and unmold.
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23
Cut into wedges and serve warm with the hard sauce.
