Line the pudding moulds by smudging the butter in the creases.
To make the breadcrumbs, cut the QBA Artisan Petite Baguette into slices and remove the ends. Then, blitz the bread slices in the Robot Coupe until they form into breadcrumbs. Once they have become fine crumbs, pour them into a separate bowl and put aside.
Cream the butter and sugar in the Robot Coupe. Once they have blended together, add the eggs on a low speed. Then, slowly pour in the White Wings Self Raising Flour, homemade breadcrumbs and almond meal. Once it has formed a mixture, pour it into a mixing bowl and fold it through for a couple of minutes. Then, pour the milk into the mixture and continue to fold until it all combines.
Scrape the vanilla out of the pods and place into a saucepan, along with the golden syrup and rum. Heat up the ingredients on a low heat and continuously stir the mixture so it doesn’t stick to the bottom.
Using a tablespoon, scoop a portion of the syrup into the bottom of the mould, then grate a teaspoon of lemon zest over the top. Pour the bread mixture into the moulds, filling them three-quarters of the way. Place the filled moulds into a deep baking tray, then fill the tray halfway with water and cover with foil. Place them in a preheated oven at 160 degrees for 45 minutes.
Once they have cooked through, flip the moulds onto a plate, to allow the syrup to pour over the top and down the sides. To serve, add a scoop of ice cream and scatter a handful of praline nuts over the top.