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fall porch suppers      
lazy autumn evenings
    Chef Jill Davie of Josie Restaurant on StarChefs

Hot Fudge Pudding
Chef Jill Davie of Josie Restaurant – Santa Monica, CA
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

  • 1 cup flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cocoa powder, unsweetened
  • ½ cup whole milk
  • 2 Tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar, packed
  • ½ cup raspberries
  • ½ cup whipped cream
Method:

Preheat oven to 350°F. Grease four 2 inch x 2 inch ramekins or baking dishes. Combine flour, sugar, baking powder, salt, and ¼ cup cocoa. Whisk in milk, butter and vanilla just until smooth. Divide batter among the four baking dishes.

In a small bowl, combine brown sugar and ¼ cup cocoa; sprinkle evenly over batter. Carefully pour ¾ cup boiling water over each dish and add about 8 raspberries to each dish.

Bake 30 minutes. Cool 10 minutes before serving.

To Serve:
Top each baking dish with a dollop of whipped cream and a few fresh raspberries before serving.


Wine Pairing:

Taylor Flagate Tawny 20 Year Port

 

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