1. COMBINE the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill in the freezer for 15 minutes.
2. BEAT the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Fold through the coconut then spoon the mixture into a freezer proof container. Cover and freeze for 4 hours or overnight.
3. CREAM together the butter, sugar and honey until light and fluffy. Gradually add the eggs, beating well between each addition. Fold in the sifted flour, cocoa and spices with the milk until smooth.
4. SPOON the mixture into a greased base paper lined 2 litre capacity pudding basin. Cover with lid or greased foil and secure with string, if necessary. Place on an upturned saucer in the base of a large saucepan or boiler. Pour boiling water into the saucepan so that it comes halfway up the sides of the basin. Cover the saucepan with a tight-fitting lid and steam for 1½–1¾ hours, topping up water as required. Serve warm with scoops of the White Chocolate and Coconut Ice Cream and chocolate sauce.