50g caster
sugar, plus a little extra for sprinkling
115g
chopped hazelnuts
50g
butter, softened
2 eggs,
separated
25g very
fine fresh white breadcrumbs
175g fresh
raspberries
icing
sugar, to taste
cream, to
serve
Method :
Preheat the
oven to 325F, Gas 3. Lightly grease a 900ml pudding basin and sprinkle
evenly with a little caster sugar. Spread the hazelnuts on to a baking
sheet and bake for 15-20 minutes, until toasted and golden. Remove from
the oven and leave to cool. Meanwhile, place the butter and sugar in a
bowl and beat until pale and creamy. Beat in the egg yolks. Process the
cooled nuts in a food processor until finely ground. Mix 15ml water into
the breadcrumbs and beat into the creamed mixture with the hazelnuts.
Place the egg whites in a clean bowl and whisk until stiff. Beat about
30ml into the creamed mixture to loosen it slightly and carefully fold
in the remainder with a metal spoon. Spoon into the prepared basin and
top with a circle of greaseproof paper with a fold in it, secured
tightly with sting. Cover with foil and steam for 1.5 hours, checking
and topping up the water level if it needs it. Meanwhile, press the
raspberries through a sieve into a bowl and add icing sugar to sweeten.
When the pudding cooked, turn out and serve hot with the raspberry sauce
and cream.
