Cashew bread and honey pudding with cashew brittle

18th July 2016 - Recipes

Quick recipe finder Cashew bread and honey pudding with cashew brittle

By From Ready Steady Cook


For the cashew bread and honey pudding

For the cashew brittle


  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.