Cashew bread and honey pudding with cashew brittle Recipe

Cashew bread and honey pudding with cashew brittle Recipe

  • 200ml/7fl oz double cream
  • 3 free-range eggs, beaten
  • 2 tbsp honey
  • ½ tsp mixed spice powder
  • 2 slices white bread
  • butter, for greasing
  • 2 tsp caster sugar
  • 25g/1oz cashew nuts, roughly chopped
  • 85g/3oz caster sugar
  • 85g/3oz cashew nuts
  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the cashew bread and honey pudding, beat the cream, eggs, honey and mixed spice together in a bowl until completely combined.
  3. Dip the bread slices into the batter mixture. Press a slice of bread into a greased ramekin dish. Repeat with the other slice of bread in a second ramekin, then pour equal amounts of the remaining egg mixture into each ramekin.
  4. Sprinkle over the caster sugar and chopped cashew nuts. Place the ramekins onto a baking tray and transfer to the oven to cook for 6-8 minutes, or until golden-brown and slightly risen.
  5. For the cashew brittle, place the sugar and nuts into a frying pan and place over a medium heat. Cook until the sugar has melted and turned golden-brown.
  6. Pour the cashew caramel onto a silicone sheet and leave to cool and set. Break up into shards.
  7. To serve, place each pudding in its ramekin onto a plate. Dust with icing sugar and garnish with pieces of the cashew brittle.
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