Whip the double cream and caster sugar together until stiff.
Lay out all your spoons on serving plates and put a blob of custard on each one – not too much or they will overflow when you add the pudding. Take a teaspoon, scoop out lumps of the hot Christmas pudding and drop them onto the custard. Top with a dollop of the whipped cream.
Scatter with the almonds and grated orange zest and serve while warm.