Creamy Condensed Milk & Honey Pudding Pots | Winnie the Pooh
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Creamy Condensed Milk & Honey Pudding Pots | Winnie the Pooh
When planning a Winnie the Pooh baby shower, honey is often the first thing that comes to mind for sweet inspiration. But our favorite little bear has a second love—sweetened condensed milk. In his adventures, particularly when rummaging through Rabbit’s cupboard, Pooh happily indulges in these treats. Inspired by his sweet tooth, these creamy pudding pots with layers of honey jelly (and the tanginess of lemon to balance the sweetness) are a nod to Pooh’s favorite flavors, making them a perfect dessert for your Winnie the Pooh-themed celebration.
Quote
Pooh always liked a little something at eleven o’clock in the morning, and he was very glad to see Rabbit getting out the plates and mugs; and when Rabbit said, “Honey or condensed milk with your bread?” he was so excited that he said, “Both,” and then, so as not to seem greedy, he added, “But don’t bother about the bread, please.” And for a long time after that he said nothing … until at last, humming to himself in a rather sticky voice, he got up, shook Rabbit lovingly by the paw, and said that he must be going on.
–Winnie-the-Pooh, A. A. Milne
Custard vs Pudding
What we call pudding in this recipe closely resembles what the British would call custard. In the UK, “pudding” is typically a baked or boiled dessert of flour, eggs, etc, such as Mrs. Cratchit’s Christmas plum pudding. And to confuse those around the world even more, pudding can be either sweet or savory. Think Yorkshire pudding, which is served alongside roast beef, and is perfect for a Harry Potter feast!
What Jar did you use?
Weck’s has Mini Tulip Jelly Jars that are perfect for Winnie the Pooh honey pots on a dessert table!
More Winnie the Pooh Recipes
More Winnie the Pooh Baby Shower Recipes
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Historical Origins: Sweetened Condensed Milk
Sweetened condensed milk has a long history, but its modern canned form is thanks to Gail Borden in the United States. After witnessing children dying during a long voyage—allegedly due to a lack of safe milk—Borden dedicated his next five years to developing a solution. In 1856, he succeeded by using a vacuum-packing process to warm and reduce milk gently, avoiding cooking or curling the milk. Sugar was used as a preservative, but with later innovations, canned evaporated milk also became available.
In the UK, condensed milk production gained momentum when two companies merged into Nestlé Anglo-Swiss Condensed Milk Company in 1905. Factories were built across the UK, including towns like Middlewich.
Canned milk became essential during World War I (1914–1918) for both soldiers and civilians. After the war, it remained a pantry staple for working-class households due to its affordability and long shelf life, which is why Rabbit and Kanga have cans in their pantry!
Quick Tips & Last Minute Hacks
- Don’t skip chilling each layer, especially the honey gel. This step is what creates clean, straight layers—skipping it could leave you with a blobby mess!
- Tight on time? Replace the condensed milk pudding with a tangy lemon Greek yogurt instead.
Simplified Sweetness
The layers of pudding and honey create a gorgeous presentation, but this dessert can be time-consuming to put together. For a simpler option, serve in smaller pots with just one layer of honey at the bottom, topped with the creamy lemon condensed milk pudding. This streamlined version is just as delicious and perfect for a Winnie the Pooh baby shower!
Honey & Condensed Milk Pudding Pots | Winnie the Pooh
Ingredients
Honey Gel
- 4 teaspoons gelatine
- 2 tablespoons cold water
- 2/3 cup honey
- 2/3 cup boiling water
- 2 tablespoons granulated sugar
Lemon Condensed Milk Pudding
- 1 can (395g) sweetened condensed milk
- 1 can water (use sweetened condensed milk can to measure)
- 140 ml fresh lemon juice
- 4 tablespoons cornstarch
- pinch salt
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
Honey Layer
- In a measuring cup, combine boiling water and sugar. Whisk until the sugar is fully dissolved. Add honey and stir until well combined.
- In a small bowl, sprinkle gelatin over 2 tablespoons of cold water. Let sit for 1 minute.
- Microwave the gelatin mixture on high for 20 seconds and whisk with a fork to dissolve. Stir the gelatin mixture into the honey mixture until combined.
- Pour about 1 inch of the honey mixture into each pudding pot and freeze for 30 minutes to set. Leave the remaining honey mixture at room temperature for the topping.
Lemon Condensed Milk Pudding
- In a medium saucepan, combine sweetened condensed milk and water. Heat over medium heat for 3–4 minutes until bubbles form at the edges. Remove from heat to prevent overflowing.
- In a separate small bowl, whisk cornstarch with a few tablespoons of the hot milk mixture until smooth to create a slurry. Gradually and consistently whisk the slurry into the saucepan to keep lumps from forming.
- Return the saucepan to medium-low heat. Add salt and whisk continuously for 2–3 minutes until the mixture thickens.
- Stir in vanilla extract, lemon juice and butter. Continue cooking and whisking for a further 2 minutes to finish thickening.
To Assemble
- Pour half of the pudding mixture into each pot on top of the set honey layer (about 1 inch high). Freeze for 20 minutes to rapidly set.
- Once the pudding layer is firm, gently pour the remaining honey mixture on top. Freeze for another 30 minutes.
- Finally, scoop the remaining pudding into the pots and smooth the tops with the back of a spoon. Chill in the refrigerator for 20 minutes before serving.
To Store
- Cover and store in the refrigerator for up to one week.