Austrian Nut Pudding
INGREDIENTS:
Serves 4
butter for greasing
50g/2oz/4 tbsp caster sugar, plus a little extra
for sprinkling
115g/4oz/1 cup chopped hazelnuts
50g/2oz/4 tbsp butter, softened
2 eggs, separated
25g/1oz/ 1/2 cup very fine frresh white breadcrumbs
175g/6oz/ 1 1/4 cups fresh raspberries
icing sugar, to taste
cream, to served
1 Preheat the oven to 160C/ 325F / Gas3. Lightly grease a 900ml/ 1 1/2 pint / 3 3/4 cup pudding basin and sprinkle with a little caster sugar
2 Spread the hazelnuts on to a baking sheet and bake for 15-20 minutes, until toasted and golden. Remove from the oven and leave it to cool.
3 Meanwhile, place the butter and sugar in a bowl and beat until pale and creamy. Beat in the egg yolks.
4 Process the cooled nuts in a food processor until finely ground.
5 Mix 15ml/ 1tbsp water into the breadcrumbs and beat into the creamed mixture with hazelnuts.
6 Place the egg whites in a clean bowl and whisk until stiff. Beat about 30ml/2 tbsp into the creamed mixture to loosen it slightly and carefully fold in the remainder with a metal s
7 Spoon into the prepared basin and top with a circle of grease proof paper with a fold in it, secured tightly with string. Cover with foil and steam for 1 1/2 hours, checking and topping up the water level if it needs it
8 Meanwhile, press the raspberries through a sieve into a bowl and add icing sugar to sweeten. When the pudding is cooked, turn out and serve hot with the raspberry sauce and cream.
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