To make the topping, lightly toast the flaked almonds in a dry frying pan over medium heat for 1 to 2 minutes. Remove from the heat and allow
to cool until needed. In a small saucepan, melt the butter with the sugar, cream and vanilla and bring to a boil. Cook for 2 to 3 minutes, or until it thickens slightly. Remove the saucepan from the heat and stir in the almonds, ensuring they’re evenly coated.