Place the flour, caster sugar, eggs, baking powder and butter into a food processor and blend until smooth.
Grease a 600ml/1 pint microwave-safe pudding basin with butter.
Mix the orange juice with the honey and pour into the bottom of the pudding basin. Spoon the sponge mixture on top.
Cover with cling film and microwave on high for five minutes, or until risen and cooked through.
Meanwhile, for the toffee cream sauce, place the cream into a small pan with the light muscovado sugar and the butter. Place over a low heat and simmer gently for 2-3 minutes, stirring occasionally, until the sauce is smooth and glossy.
To serve, invert the honey orange curd pudding onto a warm serving plate. Pour over the toffee cream sauce and serve.