Lemon Pudding With Raspberries And Nut Crumbles – a delicious recipe with sugar, flour, ground almonds, cold butter, hazelnuts, lemons. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 325u00b0F. 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.
453
kcal
Calories
21
g
Fat
62
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup sugar, 1/3 cup flour, 1/4 cup ground almonds, 4 tbsp (1/2 stick) cold butter, cubed, and more.
Yes, Lemon Pudding With Raspberries And Nut Crumbles falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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