There are some recipes that stick out more from ones childhood than others. For me it would be my Mother’s macaroni and cheese, my Grandmothers buns, and Denver chocolate pudding.
My Grandmother would make this occasionally when we went over to visit, and my my mother would also make it at home, usually for no reason at all, but it was still an occasional treat that we looked forward to. I do recall that my grandmother would often make it in her crockpot, all she had to do was add the ingredients and let it cook through the day on low and it would be ready come dinnertime.
Denver chocolate pudding is a self -saucing cake, as it bakes the cake rises to the top while the pudding forms beneath. It is best served with a scoop of vanilla ice cream. The pudding gets more flavour if you use cold coffee in addition to the water, but the coffee is optional and omitting it will not take away from the overall taste.
It has been a few years since I last had Denver chocolate pudding, and this was my second time making it myself. Although it is an easy recipe, I guess I always felt it belonged to my Grandmother in some way and to make it myself was wrong. Now that she is gone I think she would have no problem with me making it (don’t think she would have had a problem before either) and sharing the recipe. It’s just another way to keep her memory alive.
- 1 Cup gluten free flour
- ½ Cup white sugar
- 2 Tbsp cocoa powder
- 2 Tsp baking powder
- ½ Tsp salt
- ½ Cup dairy free milk
- 2 Tbsp vegan butter, melted
- 1 Tsp vanilla
- ¼ Cup white sugar
- ¼ Cup brown sugar
- 3 Tbsp cocoa powder
- 1 Cup cold water and cold coffee mixed together
- Heat the oven to 375°F. Grease an 8"x"8 baking pan or medium sized ramekins.
- Sift the flour, ½ cup white sugar, 2 tbsp cocoa powder, baking powder, and salt into a medium bowl.
- Combine the milk, melted butter, and vanilla. Pour the liquids over the dry ingredients, and stir to combine.
- Pour into prepared pan(s).
- Combine the ¼ cup white sugar, brown sugar, and 3 tbsp cocoa powder in a small bowl. Pour over the cake batter making sure it is evenly distributed.
- Pour the cold water/coffee over the sugars. Do not stir. Put the pan immediately into the oven and bake for 40 to 45 minutes.
- Cool for at least 10 minutes before serving.
- Leftovers will keep refrigerated for up to a week.