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Alma's Honeycomb Pudding
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Southern Recipe Restoration Project
"Imagine a cross between pecan pie filling without the pecans and tapioca pudding without the tapioca. That's the best description we can come up with for this homespun and deceptively addictive treat, " said Deborah Geering, who tested the recipe. She adds that "although the original recipe called for sweetened whipped cream, we found that unsweetened whipped cream offered a nice counterbalance to the pudding."
Sonya Jones of Sweet Auburn Bread Co., a member of our Saving Southern Food chefs panel, also tried this recipe and found the old-fashioned sorghum taste delectable - especially when warm from the oven with a dollop of freshly whipped cream.
Hands on time: 8 minutes Total time: 55 minutes Serves: 8
Ingredients:
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1 cup sorghum syrup or molasses
1/2 cup granulated sugar
1/2 cup (1 stick) butter
1/2 cup milk
1 teaspoon baking soda
4 eggs, well-beaten
1/2 cup heavy whipping cream, whipped, for garnish
Instructions:
Preheat oven to 350 degrees. In a small bowl, stir together the sorghum syrup and sugar and set aside. In a 9- or 10-inch cast-iron skillet, melt the butter over medium heat and swirl to coat the sides. Add the milk. Add the baking soda, then stir in the sorghum mixture. Stir in the eggs. Bake for 40 to 45 minutes, until the pudding is brown and almost completely set. Serve warm with a dollop of whipped cream.
Notes:
This recipe omits flour as an ingredient. The original recipe called for 1 cup of flour. Our testers recommend skipping the flour if you want a sweeter pudding with custardlike texture, or adding 1/2 cup to 1 cup of flour if you want a slightly less sweet dessert with a more cakelike texture.
Nutrition:
Per serving: 351 calories (percent of calories from fat, 49), 4 grams protein, 42 grams carbohydrates, no fiber, 20 grams fat (11 grams saturated), 146 milligrams cholesterol, 331 milligrams sodium.
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