Put the granulated sugar and water in a
heavy-based saucepan. Heat gently, stirring, until the sugar has
dissolved. Boil, without stirring, until the sugar caramelizes. Remove
from the heat, then pour in the milk (being careful as the mixture
will splutter). Return to the heat and heat very gently, stirring,
until the caramel has melted. Whisk together the eggs and caster
sugar. Gradually stir in the caramel milk, the almond essence and the
nuts. Thoroughly grease a pudding basin or mould with the butter and
pour in the mixture.
Cover with a double thickness of greased greaseproof (waxed) paper or
toil, twisting and folding under the rim to secure. Steam for 2 hours.
Serve either hot straight from the dish or leave until cold, then
chill and turn out. Serve with cream.