Preheat oven to 180°C and butter a baking dish.
Sprinkle a few raspberries on the bottom of the dish and set aside.
Place butter into TM bowl and melt 1.5 min/50ºC/speed 1.
Add milk, egg, vanilla and salt into bowl and mix 10 sec/speed 4.
Add sugar, flour and cocoa and combine 10 sec/speed 4. Scrape sides of bowl and repeat.
Spoon batter onto the raspberries in prepared dish and then top with more raspberries, pushing them into the batter slightly.
To make the sauce, combine the sugar and cocoa in a small bowl mixing well. Sprinkle evenly across the pudding batter.
Pour the boiling water over the back of a large spoon onto the cake and cook 25 minutes or until springing back to the touch.
Allow to stand for 5 minutes before dusting with icing sugar and serving with cream or ice cream.
To make individual puddings follow directions with up to 6 smaller ceramic ramekins, but cooking time may be reduced by about 10 minutes.