Grease a 2 litre pudding basin with a little butter - if it comes with a lid, butter that too, if not, make one by taking a square of grease proof and a piece of foil the same size; fold a pleat 1-2 inches deep right across the middle of these two together then grease the paper side and set aside for now.

Whisk eggs and sugar together until thick, pale and frothy - at least 4 mins high speed whisking.

Whisk in the parsnip, zest and cardamom seeds (discard the pods and bash the seeds only in a mortar and pestle) until just combined.

Fold in the flour, almonds, baking powder and salt.

Drizzle the honey into the bottom of your pudding basin.

Pop as many orange slice as you like in the base of your basin, arranging prettily as they will be the decoration when you turn the pudding out.

Carefully spoon in the batter then take your lid (if using paper and foil, pop it on top of the pud, maintaining the pleat and tieing securely with string; crimp up the foil around the neck of the basin so water can't hitch a ride up it into your pud).

Pop the lot in a large, deep saucepan and fill it with boiling water to come only to about 1-2 inches below the foil.

Cook on the hob at a steady not violent simmer for 90 minutes, checking that the pan hasn't boiled dry at intervals.

Remove and allow to stand for a mere 5 minutes with the lid removed then invert into a plate with a lip to catch any honey trying to escape and serve in slices with lots of custard .