----------------------------------PUDDING----------------------------------
      6 oz Chocolate, semi-sweet

      6 ea Eggs

      1 c  Sugar

    1/2 ts Vanilla extract

    1/4 c  Flour

      1 tb Flour

    1/2 ts Baking powder

    1/2 ts Baking soda

    1/2 c  Pecans, chopped

    1/4 ts Salt

-----------------------------------SAUCE-----------------------------------
      2 c  Raspberries

    1/4 c  Sugar

      3 tb Raspberry liqueur

      2 ts Lemon juice

  Generously butter inside of 8-c steamed pudding mold or Bundt pan. Dust
  with sugar, tapping out excess. Generously butter inside of lid. Chop
  chocolate and melt in double boiler over hot, not simmering, water. Remove
  from heat and cool until tepid.
  Separate eggs.  Beat yolks and sugar on high about 3 minutes, until mixture
  is pale yellow and forms a thick ribbon when beaters are lifted. Beat in
  cooled chocolate and vanilla. Mix flour, baking powder, and baking soda,
  and beat into chocolate mixture just until mixed. Stir in pecans.
  Beat egg whites with clean dry beaters in clean dry bowl at low speed until
  foamy.  Add salt, increase speed to high, and continue beating until they
  begin to form stiff peaks. Stir 1/4 of whites into chocolate mixture to
  lighten, then farefully fold in remaining whites. Pour batter into prepared
  pan. Cover with lid or aluminum foil.
  Place covered mold in large pot, and add enough boiling water to come
  halfway up sides of mold.  Cover pot tightly and bring to boil over high
  heat.  Reduce heat to low and steam pudding, keeping watter simmering at
  all times and adding water as necessary, until toothpick inserted in center
  comes out clean, about 1 hour and 45 minutes. Transfer pudding to wire cake
  rack and cool 5 minutes.
  Puree raspberries, sugar, liqueur, and lemon juice. Strain to remove seeds.
  Slice pudding into wedges and serve warm with sauce.
  From _Best-Ever Brownies_ MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, GT Cookbook echo moderator at net/node 004/005