Hasty Pudding is one of those magical old-fashioned desserts that instantly wraps you in warmth and comfort. Imagine a spoonful of spiced pudding—creamy, rich, and sweetened just enough by deep, dark molasses and brown sugar. Each bite feels like a big hug on a busy night! The best part? This dessert lives up to its name—you’ll have it ready for the oven in minutes. Whether you’re juggling weeknight chaos or craving something cozy and nostalgic, this Hasty Pudding Dessert checks every box.
Why You’ll Love This Recipe
- Ridiculously Easy: You barely have to plan ahead—a few pantry staples, a saucepan, and a baking dish, and you’re on your way to homemade dessert bliss.
- Quick Comfort: In just about an hour (almost all hands-off time), you’ll be rewarded with a dessert that tastes like it simmered for hours.
- Warming Flavors: Ground ginger, cinnamon, and nutmeg turn creamy cornmeal into a pudding with the vibes of autumn, holidays, and pure comfort.
- Versatile: Serve it warm with a scoop of vanilla ice cream (seriously, don’t skip this), or top with nuts for some crunch.
- Perfect for Sharing: This makes enough for a cozy family dessert or an intimate dinner with friends, and people will ask you for the recipe—guaranteed.
Ingredients You’ll Need
- Cornmeal: The backbone of the pudding, adding rustic body and nostalgic texture.
- Ground Ginger, Cinnamon, Nutmeg: Provide warmth, spice, and unbeatable coziness—use more or less to suit your spice preference.
- Salt: Just a pinch heightens the flavors and balances out the sweetness.
- Whole Milk & Heavy Cream: The combination creates that ultra-creamy, rich base every good pudding needs.
- Molasses: Deep, slightly bitter sweetness that gives the pudding its signature flavor and antique charm.
- Brown Sugar: Adds softness and a bit more sweetness without being overpowering.
- Vanilla Ice Cream (for serving): Cold creaminess against the warm pudding is pure heaven—a must-have!
- Pecans (optional): For a little crunch and a nutty accent. Optional, but highly recommended.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Switch Up the Spices: Love more spice? Up the cinnamon or add ground cloves for even more warmth.
- Try a Different Sweetener: If you’re out of molasses, dark maple syrup or golden syrup works in a pinch. Just know, the flavor will be lighter.
- Dairy-Free Option: Substitute coconut milk and a splash of coconut cream for the milk and cream. The pudding will be a little different, but still deliciously creamy.
- Go Nuts: Swap pecans for walnuts, or top with granola for some extra texture.
- Citrus Zest: Add a touch of orange or lemon zest for a bright twist.
How to Make Hasty Pudding Dessert
Step 1: Prep the Dry Ingredients
Preheat your oven to 350°F. In a mixing bowl, whisk together the cornmeal, ground ginger, cinnamon, nutmeg, and salt. This makes sure all those spices get evenly distributed.
Step 2: Combine and Heat the Wet Mixture
In a medium saucepan, mix the whole milk, heavy cream, molasses, and brown sugar. Heat over medium-high until just about to boil—watch for little bubbles around the edges.
Step 3: Whisk It Together
Gradually whisk the cornmeal mixture into the hot milk mixture. Lower the heat to medium-low, and continue stirring for about 3 minutes. You want the pudding thick and smooth, like pumpkin pie filling—no lumps!
Step 4: Bake the Pudding
Pour the mixture into a greased 6-inch cast iron skillet or small baking dish. Bake for 20 minutes, then give it a good stir (trust me, this little step gives the pudding its signature texture). Return to the oven for another 20 minutes until the top is gently browned and the sides pull away from the pan.
Step 5: Cool and Serve
Let the pudding cool for about 15 minutes before serving. Top each serving with a generous scoop of vanilla ice cream, and sprinkle with pecans if you like a little crunch.
Pro Tips for Making the Recipe
- Don’t Skip the Stir Midway: This ensures everything stays creamy and distributes that caramelized goodness throughout.
- Grease the Dish Well: Pudding likes to stick—be generous with the butter or nonstick spray to make serving a breeze.
- Serve While Warm: Hasty pudding is at its very best when it’s warm and just a little wobbly.
- Taste and Adjust the Spice: Everyone’s spice preference is different—taste the batter before baking and add more spice if desired.
- A Little Patience: 15 minutes of cooling time helps the pudding set and makes scooping easier.
How to Serve
Hasty Pudding is traditionally served warm, straight from the baking dish. Just scoop into bowls and top with a scoop of creamy vanilla ice cream. If you’re feeling extra festive, add toasted pecans or drizzle a bit of extra molasses or even maple syrup on top. Pair it with fresh berries if you want a touch of brightness on the side. For a dinner party, serve in little ramekins for personal portions that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pudding in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen, making the next-day spoonfuls even dreamier.
Freezing
Hasty pudding freezes well, though the texture is a little denser after thawing. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before gently reheating.
Reheating
Reheat individual servings in the microwave (about 30 seconds) or warm the whole dish in a low oven (300°F) until heated through. If it’s too thick, stir in a splash of milk or cream to loosen things up.
FAQs
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Can I make Hasty Pudding ahead of time?
Absolutely! Bake it a day ahead, let cool, then refrigerate. Reheat in the oven or microwave just before serving. Don’t forget the fresh scoop of ice cream—add it right before serving for the best experience.
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Can I use instant or polenta instead of cornmeal?
Stick with regular, finely ground yellow cornmeal for the classic texture. Polenta is often too coarse, and instant varieties can turn gluey. If it’s all you have, you may need to adjust the liquid and watch the pudding closely for texture.
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What if I don’t have a cast iron skillet?
No worries! Any small baking dish (glass or ceramic) works great. Just be sure to grease it well.
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Does this pudding have a strong molasses flavor?
It does have a pronounced molasses presence—rich, bittersweet, and deeply comforting. If you prefer a milder flavor, reduce the molasses slightly and add a little extra brown sugar.
Final Thoughts
This Hasty Pudding Dessert is proof that a timeless treat can be simple, satisfying, and just a bit special—perfect for the busiest of weeknights or anytime you need something warm and sweet. Don’t be surprised if it becomes your new go-to comfort dessert. Give it a try, and enjoy every spoonful of nostalgia and cozy goodness!
Print
Hasty Pudding Dessert Recipe
- Prep Time: 10 minutes
- Cook Time: 43 minutes
- Total Time: 53 minutes
- Yield: 4–6 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Hasty Pudding is a comforting, old-fashioned dessert featuring creamy cornmeal enriched with warming spices, brown sugar, molasses, and finished with a hint of vanilla ice cream. This baked pudding delivers a velvety, custard-like texture and a sweet, spicy flavor, making it a hearty treat ideal for cool evenings or nostalgic dessert cravings.
Ingredients
Dry Ingredients
- 1/3 cup cornmeal
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon (or to taste)
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup molasses
- 1/4 cup brown sugar
For Serving
- Vanilla ice cream (for serving)
- Pecans (optional, for topping)
Instructions
- Prepare the Cornmeal Mixture
Preheat your oven to 350˚F. In a mixing bowl, whisk together the cornmeal, ground ginger, cinnamon, nutmeg, and salt until evenly blended. Set this dry mixture aside for later use. - Heat the Wet Ingredients
In a saucepan, combine the whole milk, heavy cream, molasses, and brown sugar. Heat the mixture over medium-high heat, stirring occasionally, until it’s almost boiling but not quite at a full boil. - Add the Cornmeal Mixture
Gradually whisk the prepared cornmeal mixture into the hot milk mixture in the saucepan. Reduce the heat to medium-low and cook for about 3 minutes, stirring often. The mixture should look like pumpkin pie filling—thick and smooth. - Bake the Pudding
Pour the thickened mixture into a greased 6-inch cast iron skillet or a small baking dish. Bake in the preheated oven for 20 minutes. Carefully remove the dish from the oven, stir the pudding to ensure even baking, then return to the oven and bake for another 20 minutes. The pudding is ready when the top is browned and the sides slightly pull away from the pan. - Cool and Serve
Allow the pudding to cool for about 15 minutes before serving. Spoon the warm hasty pudding into bowls and top with a scoop of vanilla ice cream. If desired, sprinkle chopped pecans on top for added texture and flavor.
Notes
- Adjust the spice levels to suit your taste preferences.
- Use high-quality molasses for a robust, authentic flavor.
- Pudding can be stored in the refrigerator for up to 3 days; reheat gently before serving.
- For a dairy-free variant, substitute plant-based milk and cream.
- Pecans or other nuts are optional and can be omitted or replaced.
Nutrition
- Serving Size: 1/5 recipe
- Calories: 385
- Sugar: 32g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 62mg
