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Hot Fudge Pudding



Ingredients:
* 1 cup all-purpose flour
* 2/3 cup sugar
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup unsweetened cocoa
* 1/2 cup milk
* 2 tablespoons butter, melted
* 1 teaspoon vanilla extract
* 1 cup brown sugar, packed
* 3/4 cup boiling water
* 1/2 cup raspberries
* 1/2 cup heavy cream, whipped
Directions:


Preheat oven to 350 degrees F. Grease 2 medium ramekins or 4 by 4-inch baking dishes, and set aside. In a medium bowl, combine the flour, sugar, baking powder, salt, and 1/4 cup cocoa. Whisk in the milk, butter, and vanilla, just until smooth. Divide the batter between the 2 baking dishes.
In a small bowl, mix the brown sugar and remaining 1/4 cup cocoa, and sprinkle evenly over the batter. Carefully pour 3/4 cup boiling water over each dish and add about 8 raspberries to each dish. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whipped cream and a few fresh raspberries.













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