Warm Skillet Chocolate Pudding

Close your eyes and repeat after me: warm skillet chocolate pudding.

All the stresses of your daily life just drifted away. The image in your mind is probably something like Grandmother standing at her stove wearing a flower print dress, sensible shoes and a well-loved apron that displays reminders of memorable meals: gravy stains, grease spots and fruit splatters. In the distance, cows softly moo.  Grandpa emerges from the hen-house with a basket of fresh eggs.

For cryin’ out loud! We’re talking warm chocolate pudding cooked in a cast iron skillet. Nothing but good comes out of that.

My favorite thing to cook  is an uncomplicated easy dish containing ordinary items. This recipe fits that bill to a tee. And did  l mention we cook it in a cast iron skillet? The pudding may be  served chilled and still offer a pleasurable eating experience.  But, do yourself a favor and try it warm.

It forms a skin quickly. If that bothers you, eat fast.

I made it extra rich by using half and half.  Milk can be substituted if  you desire less richness.  I didn’t desire.

Oh, happy day!

Y’all come see us!

Warm Skillet Chocolate Pudding

yield: 4 to 6  (1/2 cup) servings

Milk can be  substituted for half and half if a less rich pudding is desired.  The pudding can be eaten warm or cold.

4 tablespoon butter

2/3 cup granulated sugar

1/3 cup powdered cocoa

2 tablespoons all-purpose flour

pinch of kosher salt

2 cups half and half

1 teaspoon vanilla extract.

Place butter in a cast iron skillet over medium high heat.

While the butter melts, stir together next four ingredients in a small bowl.

Add sugar mixture to melted butter and stir until all the butter is absorbed and the mixture is no longer white.

Remove from heat and continuously whisk in half of the half and half.  Once the mixture is smooth, return to heat, continue whisking and add remaining half and half.  Whisk continuously until pudding thickens.  Stir in vanilla extract.

Remove from heat.  Serve immediately.

If your preference is cold pudding, remove from heat and keep whisking until the pudding has cooled.  Pour into a bowl and cover surface with plastic wrap.

You might also enjoy:

Maple  Syrup Cinnamon Rolls

Apple Nachos

Slow-cooker Pulled Pork

Shared on Weekend Potluck.

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5 from 1 vote

Warm Skillet Chocolate Pudding

Author: Jackie Garvin

Ingredients

• Warm Skillet Chocolate Pudding
• yield: 4 to 6 1/2 cup servings
• Milk can be substituted for half and half if a less rich pudding is desired. The pudding can be eaten warm or cold.
• 4 tablespoon butter
• 2/3 cup granulated sugar
• 1/3 cup powdered cocoa
• 2 tablespoons all-purpose flour
• pinch of kosher salt
• 2 cups half and half
• 1 teaspoon vanilla extract.

Instructions

• Place butter in a cast iron skillet over medium high heat.
• While the butter melts, stir together next four ingredients in a small bowl.
• Add sugar mixture to melted butter and stir until all the butter is absorbed and the mixture is no longer white.
• Remove from heat and continuously whisk in half of the half and half. Once the mixture is smooth, return to heat, continue whisking and add remaining half and half. Whisk continuously until pudding thickens. Stir in vanilla extract.
• Remove from heat. Serve immediately.
• If your preference is cold pudding, remove from heat and keep whisking until the pudding has cooled. Pour into a bowl and cover surface with plastic wrap.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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