Preheat oven to moderate (180°c/160° fan-forced. Grease six ¾ c moulds; line bases with baking paper.

Divide nuts among moulds; place moulds on oven tray.

Stir cream, brown sugar and chopped butter in small saucepan over heat, without boiling, until sugar dissolves. Reduce heat; simmer, uncovered, without stirring, about 5 minutes or until mixture thickens slightly. Spoon 2 tbsp of the sauce over nuts in each mould; reserve remaining sauce.

Beat softened butter, extract and caster sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions. Stir in sifted flours, milk and coffee; divide mixture among moulds. Bake, uncovered, 30 mins. Stand puddings 5 mins before turning onto serving plates.

Reheat reserved sauce. Serve puddings with sauce with cream and or ice-cream.