Finely grate or finely grind the almond kernels.
Briefly soften the flour in the butter, extinguish with milk and stir to a smooth sauce.
Stir almond kernels with cornflour, eggs and sugar, add to milk mixture form and stir once briefly. Add almond flavoring.
Rinse a cooled pudding mold, pour the mixture into it, let it cool and set for 3 to 4 hours.
Berry garnish: boil water with sugar, add berries and make 1 to 2 min. Mix cornstarch with a little cold water, add and let it bubble, arrange in a baking dish.
To serve, turn the pudding out onto a platter, garnish with a few almond kernels, add the berry garnish to the table.
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