Method

• 1.
  Stir pure cream, milk, sugar and paste in a pan over low heat until sugar dissolves.
• 2.
  Whisk yolks in a heatproof bowl until light and frothy, then stir in the warm cream mixture. Place bowl over a pan of simmering water and stir until custard is thick enough to coat the back of a spoon.
• 3.
  Meanwhile: soften gelatine in cold water for 5 minutes. Squeeze out excess water, add to warm custard and stir to dissolve. Place bowl in iced water and leave to cool, stirring from time to time.
• 4.
  Whip thickened cream to soft peaks, then fold into cooled custard. Stir in peel, cherries and nuts, then divide among 8 lightly greased 1/2-cup (125ml) moulds. Cover and chill overnight.
• 5.
  For toffee, line a tray with foil. Stir sugar and 2 tablespoons water in a pan over low heat until sugar dissolves. Increase heat to medium-low and simmer, without stirring, until golden. Spread on a foil-lined tray and sprinkle with cachous. Cool, then break into shards when set.
• 6.
  Dip moulds briefly in warm water, then turn out puddings and serve with toffee.