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honeycomb pudding

(2 ratings)
Recipe by
Chef Callahan
Somewhere, CA

The name "Honeycomb" pudding is a little deceiving because this recipe contains absolutely no honey. Honeycomb Pudding is a longstanding Callahan Clan tradition. This recipe originated in our family by my Grandmother (we're not sure where she came by it). For many this rich, dark, cake-like pudding is an acquired taste. However once you've tried it you'll soon agree that Honeycomb Pudding is habit forming.

(2 ratings)
yield 8 -10
prep time 15 Min
cook time 45 Min

Ingredients For honeycomb pudding

  • 2 c
    dark molasses
  • 1 c
    granulated sugar
  • 2 stick
    butter, melted
  • 1 c
  • 1 c
    all purpose flour
  • 2 tsp
    baking soda
  • 8
    eggs, well-beaten
  • 1 pt
    heavy whipping cream

How To Make honeycomb pudding

  • 1
    Preheat oven to 350 degrees.
  • 2
    In a small bowl, stir together the molasses and sugar and set aside.
  • 3
    In a 9"x14" baking dish add the melted butter and swirl to coat the sides.
  • 4
    Add the milk and baking soda, then stir in the molasses mixture, and then incorporate in the eggs.
  • 5
    Bake for 40 to 45 minutes, until the pudding is brown and almost completely set. Serve warm drizzled generously with whipping cream.

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