Beat the butter with powdered sugar continuously until there is a smooth creamy mixture. With constant whipping, add the egg yolks one by one, with the washed, cleaned and well dried cherries. Beat the whites to hard snow and add them spoon by spoon, carefully mixing.
Finally, mix with biscuits, pour into a greased and lightly floured form. Put the morello pudding to bake for 1 hour in a water bath, on a moderate oven heat setting.
The 1 kg of cherries is put to mix with water and sugar until soft. Let the fruit mixture cool completely and pour over the baked pudding. Optionally, you can turn it first and then pour the topping. Leave in the fridge for a few hours before you serve.