Preparation

1. Place the cream and milk in a pan and heat until just about boiling. At the same time whisk the egg yolks and the caster sugar until thick and creamy. 
2. Slowly add the cream mix to the egg mix, whisking all of the time. Pour the mix back into the pan and return to a very low heat, stirring all the time until it coats the back of a spoon. 
3. Add the honey at this stage.
4. Pour into an ice cream machine and churn until frozen.   

5. Put the sugar, water and whisky into a heavy bottomed cake tin and bring to the boil on the hob until the caramel stage has been achieved. This usually takes 10 to 15 minutes.
6. Whilst the caramel is cooking prepare the fruit by cutting the plums in half and removing the stone.
7. When the caramel is ready, place the plums in the caramel flat side down around the edge of the tin and fill the centre and any gaps with the blueberries.

8. Preheat your oven to 180°C.
9. Next make the sponge by creaming together the sugar and margerine. Next beat in the flour before mixing in the eggs to achieve a sponge batter.  
10. When the sponge is ready, pour onto the caramel fruit and spread evenly. Bake for 40 - 45 minutes.
11. When cooked, allow the cake to rest for 1-2 minutes then go around the tin with a knife. Put an inverted plate on the cake and flip over.
12. The pudding is best served hot with the ice cream but is also very nice to eat cold as a cake.

PLATING