Instructions: 1. Finely grate the walnuts in a food processor or coffee mill.

2. Mix the walnuts with the ground cinnamon.

3. Beat the egg yolks and icing sugar until thick and creamy. Stir in the walnut mixture.

4. Beat the egg white until stiff and feed into the walnut mixture.

5. Grease a heatproof mixing bowl with butter and sprinkle with granulated sugar.

6. Pour in the batter. Tie foil over the pudding and cook for 45 minutes in a pan of lightly boiling water.

7. The pudding should rise well.

8. Let the pudding cool and then turn out onto a serving plate. Whip the double cream until quite firm and then fold in the dark rum.

9. To serve, put a slice of the pudding on a plate with a mixture of summer fruits and serve with the rum cream.

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