Method
Heat the oven to 175°C/330°F/gas mark 3–4.
To make the hazelnut brittle, place the hazelnuts in an ovenproof dish and roast for about 10 minutes, then place them in a clean tea towel and vigorously rub them to remove the skins.
Place 75g (2½oz) of the sugar in a smallish heavy-based pan and set it over a medium heat. Leave it until the edges start to liquefy, resisting the urge to stir it. It will melt unevenly at first, but a little shake and a swirl of the pan at this point will help. When the sugar is an even, light golden colour add the skinned hazelnuts and the salt and stir them in to coat. Pour the contents of the pan out over a non-stick baking sheet or oiled tray and allow to cool. Crush up the cooled nuts into small pieces. I use the end of a rolling pin for this job.
Whisk the egg whites, until they begin to form soft peaks. Add the remaining sugar, a little at a time, and continue whisking until you have a soft, smooth meringue. In a separate bowl whisk the cream with the vanilla seeds until just beginning to thicken. The whisk should leave ribbons that disappear after a few moments. Fold the cream into the meringue, followed by the pieces of hazelnut brittle, the fudge pieces and the raisins.
Line a 1 litre (35fl oz) loaf tin or terrine with cling film, leaving plenty of overhang. Spoon in the mixture, level it out, then fold over the overhanging cling film. Place in the freezer for 24 hours.
To serve, cut or spoon the pudding out onto individual plates or into bowls and serve immediately.
