1 Grease and base line a 2pt/900ml heatproof pudding basin or 4 to 6 small pudding basins or ramekins.

2 Cream the butter and sugar together until light and fluffy. Gradually beat in the eggs and milk.

3 Sift the flour and cinnamon over the creamed mixture. Using a metal spoon carefully fold the flour into the creamed mixture.

4 Scatter the chopped macadamia nuts over the base of the pudding basin/s. Pour honey over the nuts, Spoon the sponge mixture over and level the surface.

5 Fold a deep pleat into a piece of greaseproof paper. Place over the pudding and tie with string or a silicon band to secure and cover with foil. Place onto an upturned saucer in a large saucepan. Fill pan with boiling water to a third of the way up the side of the basin. Alternatively use a tiered steamer. Cover, bring to the boil then gently simmer for 1½ hours (approx.30mins for individual puddings), topping up with boiling water as necessary.

Turn the pudding out and serve with extra honey and cream, custard or ice cream.