Denver Pudding Recipes

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9x9 inch baking pan. Sift together in a medium bowl, 3/4 cup of sugar, flour, baking powder, salt and 3 Tablespoons of cocoa powder.
• 2. Melt butter and add to flour mixture. Stir in milk and vanilla extract blend well and pour into prepared pan.
• 3. Over the top without mixing, scatter 1 cup sugar that has been blended with four Tablespoons of cocoa powder. Pour the cold coffee over the top of the pudding. Bake 40 minutes.
• 4. Let stand to room temperature and serve cool, but not chilled. I like mine slightly warm with a little vanilla bean ice cream. This is delicious!

Steps:

• Preheat oven to 350°F.
• Coat a baking dish (about 9x9) well with butter.
• Sift together the first 4 ingredients.
• Melt the butter and 3 tablespoons cocoa in a double boiler, then add the flour mixture.
• Stir in milk and vanilla.
• Pour mixture in the prepared baking dish.
• Over the top scatter (without combining) the brown sugar, 1/2 cup sugar, and 4 T. cocoa.
• Pour the coffee on top, again without mixing.
• Bake for 45 minutes.
• Let stand at room temp for at least an hour before serving.

Steps:

• Place a large roasting pan on a rack in the center of the oven. Fill the pan halfway with water. With the pan inside, heat the oven to 350 degrees. Butter an 8-inch square or round baking dish.
• In a large bowl, whisk together the egg yolks, lemon zest, lemon juice and butter. In another bowl, stir together the sugar, flour and salt. Whisk half the flour mixture into the egg yolks, then half the milk. Whisk in remaining flour mixture, then remaining milk.
• Whip the egg whites until soft peaks form, then gently fold them into the batter.
• Pour batter into the buttered dish. Place the dish in the pan of water in the oven. Bake until the cake is set, about 45 minutes.

Steps:

• Using a microplane or grater, grate the ginger and squeeze out the juice through cheesecloth or a fine sieve into a bowl. You need 2 tablespoonfuls of juice. You should see a fine layer of white starch. Put 1 tablespoon of juice into each of two bowls. Heat the milk and sugar to 60-65°C (140-150°F), stirring until the sugar has dissolved.
• Stir the ginger juice, then pour the milk from a height of about 10 cm (4 inches) into the ginger juice. Don't stir and don't move the bowls. Leave for 5-10 minutes to set. Serve warm or chilled.

Steps:

• Position a rack in the middle of an oven; preheat the oven to 350 degrees. Butter a 9-inch square baking pan. Place the chocolate in a small heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir until melted and smooth. Let cool slightly. Combine the butter and half of the granulated sugar in a bowl. Using a whisk or an electric mixer set on high speed, beat until light and fluffy, 7-8 minutes with the whisk or 4-5 minutes with the mixer. Sift together the sifted flour, baking powder and salt onto the butter mixture and then add the milk. Stir with the whisk or the mixer on low speed until well mixed. Using a rubber spatula, fold in the chocolate and 1 teaspoon of the vanilla. Spread the mixture evenly in the prepared pan. In the same bowl (no need to wash it if you have scraped it clean), stir together the remaining granulated sugar, the brown sugar and cocoa. Sprinkle over the batter in the pan. Add the remaining 1 teaspoon vanilla to the boiling water and pour slowly over the batter so as not to disturb it too much. Bake until the top is firm, about 1 hour. Let cool slightly. To serve, cut into squares. Spoon some of the sauce from the pan bottom over each serving.