On Sep 7, 11:57*am, Billy <Hereiam@hotmaildotcom> wrote:
> I have made this a couple of times and always great for dessert. The
> last time, I put a teaspoon of raspberry preserves in the bottom of
> the ramikin before adding the pudding mixture. * *Nice little surprise
> when you get to the bottom of the cup. *
>
> @@@@@ Now You're Cooking! Export Format
>
> Fudge Pudding
>
> candies, desserts
>
> 1/2 cups butter; melted
> 3 tb cocoa powder
> 1 c sugar
> 2 large eggs; well beaten
> 3 tb flour
> 1/2 ts vanilla
> 1 c pecans; chopped
> * raspberries; garnish
> * chocolate curls; garnish
>
> Preheat oven to 350F.
>
> Grease six 6 ounce ramekins; *set aside.
>
> In a medium mixing bowl, stir together butter and cocoa powder till
> well
> combined. *Stir in sugar, eggs, flour and vanilla. *Stir in pecans.
>
> Place ramekins in a large baking pan. *Divide pudding mixture evenly
> among
> the prepared dishes. *Place pan on oven rack; pour hot water into the
> large
> pan to a depth of 1 inch.
>
> Bake *for 45 minutes or till pudding is crusty on top and soft inside.
> Serve pudding warm or cooled with whipped. cream. *Garnish with
> raspberries
> and shaved chocolate curls.
>
> Yield: 6 servings
>
> Preparation Time: *1 hr
>
> ** Exported from Now You're Cooking! v5.84 **

Thank you for posting a recipe! I have a similar recipe for a lemon
pudding made the same way...