1. Preheat the oven to 180 degrees celsius (350 F/Gas 4)
2. Lightly brush a 20 cm (8 inch) round, deep, oven-proof dish with melted butter or oil, line the base with baking or butter paper.
3. Combine brown sugar, cream and melted butter, pour into the dish.
4. Place the nuts and coconut on a baking tray and toast in the oven for 3-5 mins till golden brown, stirring once or twice or dry roast on medium flame on a skillet for 2 -3 mins.
5. Sprinkle over the mixture in the dish.
6. Beat the butter and sugar untill light and creamy.
7. Gradually add the eggs and vanilla essence, beating well after each addition.
8. Fold in the sifted flour alternately with the milk.
9. Spoon into the dish.
10. Bake for 45 -50 mins, or until a skewer inserted into the middle of the pudding comes out clean.
11. Turn out and serve.

Note: Can use peanuts or walnuts instead of macadamias.