Lemon Pudding With Raspberries And Nut Crumbles

• 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

1. 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.
2. 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.
3. 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.
4. Preheat the oven to 325u0b0F. 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.

sugar, flour, ground almonds, cold butter, hazelnuts, lemons, cornstarch, egg yolks, raspberries

Taken from recipes-plus.com/api/v2.0/recipes/21782 (may not work)