Bake the pudding cakes for 35 minutes or until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minutes. Serve the cakes in the ramekins or run a knife ...

Pour into the prepared dish. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly. Meanwhile, for the ice cream.

Add the almonds and cook over moderately high heat, stirring, until golden, about 6 minutes. Transfer the almonds to a plate to cool. Sprinkle the almonds over the pudding and serve.