Hot Fudge Pudding

Hot Fudge Pudding

Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
cocoa, dry powder, unsweetened
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
vanilla extract
sugars, brown
water, bottled, generic
raspberries, raw
cream, fluid, heavy whipping

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.