1.Preheat oven to moderate. Grease six ¾-cup (180ml) metal moulds or ovenproof dishes, line bases with baking paper.
2.Divide nuts among moulds, place moulds on oven tray.
3.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 tablespoons of the sauce over nuts in each mould, reserve remaining sauce.
4.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, in moderate oven 30 minutes. Stand puddings 5 minutes before turning onto serving plates.
5.Reheat reserved sauce. Serve puddings with sauce.