Glazed Cream Pudding

For the topping, place the caster sugar in a small pan with four tablespoons of water and heat gently until the sugar has dissolved. Turn up the heat and let the mixture become a caramel colour, swirling the pan from time to time. Add the brazil nuts, stir until coated then pour the mixture onto a baking tray lined with greaseproof paper and set aside to cool.

For the orange dessert, place the chopped oranges in a pan with the brown sugar, cinnamon and water. Heat gently and cook until the liquid is syrupy and the oranges are tender. Divide the mixture between four individual serving dishes and set aside to cool.

When the orange mixture is cool, lightly whip the cream with the vanilla essence until the cream holds soft peaks. Spoon the cream on top of the orange mixture and chill for 15 minutes.