Lemon Pudding With Raspberries And Nut Crumbles - cooking recipe

Ingredients

3/4 cup sugar
1/3 cup flour
1/4 cup ground almonds
4 tbsp (1/2 stick) cold butter, cubed
1/3 cup chopped hazelnuts
4 None lemons, juiced
4 tsp cornstarch
2 None egg yolks
1 2/3 cups raspberries

Preparation

Rub 1/4 cup of the sugar, the flour, ground almonds and butter in a bowl using your hand until it forms coarse crumbs. Rub in the hazelnuts. Refrigerate for 1 hour.
Pour the lemon juice into a measuring bowl. Add enough water to measure 2/3 cup. Place in a saucepan with remaining 1/2 cup sugar. Bring to a boil, stirring to dissolve the sugar. Mix the cornstarch with 2-3 tbsp water until smooth. Add to the saucepan and simmer, stirring, for 1-2 mins until thickened. Remove from the heat.
Mix the egg yolks with 3 tbsp of the lemon mixture then stir into the saucepan. Simmer for 1 min, stirring. Remove from the heat and pour through a sieve into a bowl. Let stand to cool, stirring occasionally.
Preheat the oven to 325\u00b0F. Spread the nut crumbles on a baking pan and bake for 10-15 mins until golden. Transfer the crumbles to a plate and set aside to cool. Divide the lemon pudding and raspberries among 4 glasses. Sprinkle with the nut crumbles.