Preheat the oven to 180C/350F/Gas 4.
For the cashew bread and honey pudding, beat the cream, eggs, honey and mixed spice together in a bowl until completely combined.
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.
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.
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.
Pour the cashew caramel onto a silicone sheet and leave to cool and set. Break up into shards.
To serve, place each pudding in its ramekin onto a plate. Dust with icing sugar and garnish with pieces of the cashew brittle.
