3. Desserts

Denver Pudding

Comfort food, pure and simple … and you don’t have to run out for eggs.

1 cup flour   1/3 cup chopped pecans
2 tsp baking powder  
1/8 tsp salt   Topping
2/3 cup white sugar   1/2 cup white sugar
4 Tbsp butter   1/2 cup brown sugar
3 Tbsp cocoa   4 Tbsp cocoa
1/2 cup milk   1 1/2 cups cold coffee
1 tsp vanilla    
2 oz. bittersweet chocolate,
   coarsely chopped
   

Preheat the oven to 350°F.

Sift together flour, baking powder, salt, and the 2/3 cup white sugar.

Melt the butter, mix with cocoa, and pour into flour mixture. Stir in the milk and vanilla, and mix well. Blend in the chocolate and pecans. Spread the batter into a buttered baking dish, large enough to leave a little clearance at the top.

Strew the brown sugar, the 1/2 cup white sugar, and the cocoa over the top of the pudding. (You don’t have to combine them first.) Pour the cold coffee over the whole thing. Place in preheated oven; it’s a good idea to put something under the dish to catch any overflow.

Bake for 40 minutes. Somehow, these ingredients will turn into a chocolate cake (with pecans and chocolate bits) sitting in a dark chocolate sauce that you can serve warm or at room temperature.

Notes: I like the baked crust of the pudding, so I tend to use a fairly wide dish. The chopped chocolate and pecans are nice, but not necessary. You can use water instead of coffee (or use part water, part coffee), but as my Aunt Jill used to point out, chocolate with coffee can taste of mouse.

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