Toast flaked almonds in a dry pan until golden-brown and set aside to cool.
Spray moulds with cake release, add almonds, dust with cocoa powder, and freeze.
Heat golden syrup, caster sugar, and 60ml water in a pan until sugar dissolves.
Boil caramel to 160°C, stir in cream and salt, pour into ice trays, and freeze for 30 minutes.
Melt butter, stir in dark chocolate until smooth, and then incorporate sieved flour.
Whisk eggs and sugars over simmering water for seven minutes until fluffy, then fold in chocolate.
Fill prepared moulds with the mixture and chill in the fridge for 30 minutes.
Whisk cream with icing sugar and vanilla seeds, then transfer to a piping bag.
Preheat the oven to 180°C.
Push frozen caramel portions into the center of each pudding mixture.
Bake for 12 minutes until sides are set but centers remain wobbly.
Rest for three minutes, unmould onto plates, and serve with vanilla cream.