1.Preheat the oven to moderately slow, 160°C (140°C fan-forced). Grease four shallow 1 1/4-cup (300ml) capacity ovenproof dishes; place the dishes on an oven tray.
2.Whisk two of the eggs in a medium bowl with 1/2 cup (55g) of the caster sugar and all of the cream until combined.
3.Beat butter, remaining sugar and essence in a small bowl with an electric mixer until light and fluffy. Add almond meal and remaining egg beat until combined. Add almond mixture to cream mixture, whisk until combined. Pour the mixture into prepared ovenproof dishes.
4.Divide the cherries among dishes and sprinkle with the flaked almonds. Bake in a moderately slow oven for about 30 minutes or until just set in the centre.
5.Serve puddings warm, sprinkled with icing sugar mixture.
Not suitable to freeze or microwaveNote