Honeycomb Pudding

Honeycomb Pudding

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Chef Callahan


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 votes

15 Min
45 Min


  • 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.

Printable Recipe Card

About Honeycomb Pudding

Course/Dish: Other Desserts

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