Pre-eat the oven to 175˚C (350˚F). Place the breadcrumbs, cream, eggs, sugar and hazel nuts in a bowl and mix to a smooth paste. Place the wild raspberries in a greased fireproof dish. Pour the mixture on top and top with the remaining berries.
Bake the pudding in the oven for 30 minutes. Check to see if it is ready by inserting a knife. If the knife comes out clean then the pudding is ready.