Recipe courtesy of Jill Davie

Hot Fudge Pudding

  • Level: Easy
  • Total: 50 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 30 min
  • Yield: 2 servings
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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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. In a small bowl, mix the brown sugar and remaining1/4 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.
  4. Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.

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