Recipe courtesy of Jill Davie
Hot Fudge Pudding
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1321
- Total Fat
- 39
- Saturated Fat
- 24
- Carbohydrates
- 244
- Dietary Fiber
- 12
- Sugar
- 180
- Protein
- 14
- Cholesterol
- 118
- Sodium
- 1036
- Total: 50 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 30 min
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 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.
- Bake 30 minutes. Let cool for 10 minutes before serving. Top with a dollop of whip cream and a few fresh raspberries.