Steamed hazelnut and raspberry pudding

Babiche Martens

Ingredients

12	Hazelnuts (Main)
1 Tbsp	Raspberry jam, (plus 1 Tbs extra)
½ cup	Raspberries, (or frozen)
50 g	Butter
¼ cup	Brown sugar
1	Egg
1 cup	Plain flour
1 pinch	Salt
½ tsp	Baking soda
¼ cup	Milk, (hot)

Directions

1. Toast the hazelnuts in a hot pan, tossing until fragrant and golden, put into a lidded jar and shake to remove the skins.
2. Grease a 500ml pudding basin then put 1 Tbsp of jam into the bottom, followed by the raspberries.
3. Cream the butter and sugar until pale, add the egg and extra jam and beat well. Sift the flour and salt then fold in.
4. Dissolve the soda in the milk and fold into the mixture. Spoon into the basin and either screw on the lid or cover with baking paper and secure with string.
5. Steam for 30 minutes or until the pudding feels firm to touch.
6. Let rest for 5 minutes before turning out and garnishing with the hazelnuts and more raspberries if necessary. Serve warm with cream or custard.