Caramel Pudding topped with Praline

Ive taken this classic dessert (caramel pudding) and gave it a twist to make it even better (praline topping).

For the Caramel:
Sugar: 100 gm
Water: 1 tbsp
Hot water: 1/4 cup

Heat the sugar and 1 tbsp water till golden brown. Do not stir, only swirl the pan.
When gloden brown, add the hot water and turn off the stove.
Pour this onto a pudding mould and keep aside for steaming.

For the pudding:
Milk: 250 ml
Sugar: 100 gm
Eggs: 3

Whisk the eggs, add the rest of the ingredients and mix well.
Pour it over the caramel on the pudding mould.
In a steamer, fill water, Place the pudding mould on a dish, make sure it doesnt touch the water.
Close and stem for 20 minutes.
Take out and keep in the fridge.

After an hour or two, take it out of the fridge and slide the pudding onto a plate.
Now we go on to do the praline topping.

Sugar : 1 cup
Toasted Cashewnuts: 1 cup
Water: 2 tbsp

Lightly brush aluminium foil with a little oil
In a thick bottomed pan, heat the sugar with water till it turns brown in colour.
 Swirl the pan so that it browns uniformly.
When it reaches a beautiful brown colour, turn off the stove, add the cashewnuts and immediately pour it onto the aluminium foil (thin layer like in the picture)
When it cools, crush it and then pulse it in a food processor.
Top the caramel pudding with praline