[mcculloughfamily]

Hot Fudge Pudding

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

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.
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