1. To make chocolate pudding cake: Sift together the flour, salt, baking powder, and ½ cup of the cocoa powder.

2. In a large bowl, beat the butter and 1 cup of the brown sugar at medium speed until light. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir in the flour mixture.

3. Preheat the oven to 350°. Lightly grease a 2-quart baking dish. Spoon the batter into the dish.

4. In a small bowl, mix together the remaining ¾ cups brown sugar and 2 tablespoons cocoa powder and the hot water. Pour the liquid over the batter and place the baking dish into a larger pan. Place the pan in the oven and pour enough hot water into the pan to reach halfway up the sides of the baking dish.

5. Bake for 40 to 45 minutes, or until the pudding is barely set and has begun to pull away from the sides of the baking dish.

6. To make butterscotch sauce: Combine all the ingredients in a medium saucepan, bring to a boil, and remove from the heat. Serve the pudding warm with the warm butterscotch sauce.

For pumpkin bread pudding:

1. Preheat oven to 350°F. Whisk half-and-half, pumpkin, dark brown sugar, eggs, pumpkin pie spice, cinnamon and vanilla extract in large bowl to blend. Fold in bread cubes.

For pomegranate sauce:

1. Cut the pomegranates in half. Place a fine-mesh sieve over a large bowl. Using a spoon or your fingers, scrape the seeds into the sieve.

2. Using a wooden spoon or a flat meat pounder, press on the seeds to extract 2 cups of juice. Discard the seeds and set the juice aside.

3. In a medium saucepan, mix the cornstarch with the sugar. Slowly stir in the pomegranate juice and mix well. Cook the sauce over medium heat, stirring constantly, until the sauce begins to thicken and darkens to a deep wine color and the sauce coats the back of the spoon.

4. Remove from the heat and let cool. The sauce may be made ahead and stored in a jar in the refrigerator. It will thicken somewhat if stored. When ready to use, thin with a little warm water if necessary.