Individual Fudge Pudding Cups

I cannot count the number of times I've served this dessert and every time I serve it, I get rave reviews.
As the pudding cooks, the sugar rises to the top and forms a thin crust. While the crust is hard, the center is smooth and creamy. A great combination and topped with fresh whipped cream, raspberries and shaved chocolate, it makes for a beautiful presentation.

Individual Fudge Pudding Cups
makes 6 servings
1/2 cup (1 stick) butter, melted
3 T unsweetened cocoa powder
1 cup granulated sugar
2 eggs, well beaten
3 T flour
1/2 tsp vanilla
Fresh whipped Cream
Fresh raspberries
Chocolate shavings

Heat oven to 325 degrees. Stir melted butter and cocoa in medium bowl until well blended. Stir in sugar, eggs, flour, and vanilla until blended.
Place 6 greased 6-oz custard cups or ramekins in shallow baking pan. Pour batter into cups or ramekins. Place pan on oven rack and pour hot water into pan to depth of 1 inch.
Bake 45 minutes or until pudding is crusty on top and soft inside. Serve warm or cool. Garnish with fresh raspberries and chocolate shavings and serve with whipped cream.