Chop the macadamias into coarse meal. Beat the eggs with the beer. In a large basin, mix the dry ingredients and pour in the egg and beer mixture. Leave the mixture to stand overnight.

The next day, grease the pudding basins (allow for 1½ litres of pudding, plus a little more for expansion). Stir the mixture and distribute in the basins allowing about 2cms clearance from the top. Press the mixture down. Cover each with a piece of non-stick baking paper and then with a piece of cloth or foil, tying it down with string. Place the basins in large saucepans of boiling water, with the water coming half way up the sides of the basins. Put the lids on the saucepans and steam the puddings over a low heat for 5 hrs (check the water regularly and top up as needed).

The puddings may be stored for up to a year. Pour 2 tablespoons of cognac or brandy over each pudding prior to storing and repeat after 6 months. When ready to serve the puddings, reheat and turn out onto a warm plate, warm the liqueur, then pour it over the pudding and light it.