Pre-heat oven to 170°C. Lightly grease 6 x 1/2 cup capacity ovenproof dishes. Spread 1 heaped tablespoon of jam over the base of each dish

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, one at a time, beating until well combined

Sift the flour and almond meal together. Add half the flour mixture to the egg mixture. Mix well. Add remaining flour mixture and milk and stir gently to combine

Divide the batter into dishes, spooning the batter over the jam in the base. Smooth surface

Bake for 15 minutes or until a skewer inserted into centre of batter come out clean. Carefully turn puddings onto individual plates. Serve with custard