Sift the flour into a large bowl. Stir in the breadcrumbs, suet and brown sugar. Warm the tin of golden syrup slightly, then measure two tablespoons into the bowl. Break in the eggs. Stone the cherries if necessary and half of them to the bowl. Mix to a soft dropping consistency with a little milk. Turn the mixture into a greased 1lb/500g loaf tin and bake the loaf in a moderate oven (350degreesF/180degreesC, gas mark 4) for about 1 hour until it is golden brown, well risen and springy to the touch. Leave it to stand for 5 minutes in the tin, then turn out on to a serving dish. Can be served warm or cold.