1. Grease a marble slab or working surface with oil.
2. Place the sugar in a thick bottomed pan.
3. Sprinkle with 2 Tbsp of water. Place on moderate heat.
4. Cook without stirring till the sugar melts and turns golden brown.
5. Add cashew nuts and pour on greased slab.
6. When it cools, ease it out and crush with a rolling pin, (This step may be avoided by using crushed cashew nut chikkis)
7. Chop the pineapple into small pieces and drain away all the syrup.
8. Beat the butter and sugar till light.
9. Add the egg yolk and beat well.
10. Mix in the crushed praline. Add vanilla essence.
11. Beat the egg white stiffly and fold into the pineapple mixture.
12. Take a square or rectangular glass dish.
13. Dip biscuits in milk and line the base of the dish.
14. Top with � the pineapple mixture. Repeat the layers.
15. Chill the pudding for several hours before serving.

Serves: 6 to 8