Hot Fudge Pudding
Chef Jill Davie of Josie Restaurant – Santa Monica, CA
Adapted by StarChefs
Yield: 4 Servings
- 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
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.
Top each baking dish with a dollop of whipped cream and a few fresh
raspberries before serving.
Taylor Flagate Tawny 20 Year Port