Mary Jane Pudding Recipe

This Mary Jane Pudding recipe combines dark brown sugar, cream, bourbon, vanilla, and warm nutmeg to create a decadent dessert with a smooth, velvety texture. Featured on Cook the Books: Celebrity Edition Season 3, this comforting pudding is prepared by host Shahir Massoud and finished with homemade whipped cream and crunchy roasted peanuts.

The Inspiration

This Mary Jane Pudding recipe comes directly from Snoop Dogg’s Treats to Eat and is featured on Cook the Books: Celebrity Edition Season 3 with host Shahir Massoud. The dish reflects the cookbook’s playful approach to classic comfort food, combining an old-fashioned pudding base with a modern presentation and an optional adult-use preparation.

Shahir Massoud brings the recipe to life by demonstrating how straightforward ingredients can be transformed into a polished individual dessert. The pudding is divided among heat-proof dishes or espresso cups, chilled until set, and topped with freshly whipped cream. Grated nutmeg and roughly chopped roasted peanuts provide the finishing touches, adding aroma, colour, and texture.

Ingredients

1 ½ cups (300 g) packed dark brown sugar
¼ cup (35 g) cornstarch
½ tsp kosher salt
2 cups (480 ml) whole milk
2 cups (480 ml) heavy cream
4 large egg yolks
1 tbsp bourbon
2 tsp vanilla extract
1 ½ Cannabutter
Whole nutmeg, for garnish
Roasted salted peanuts, roughly chopped, for garnish

Method

In a medium Dutch oven, whisk together the brown sugar, cornstarch, and salt. Whisk in the milk, 1 cup (240 ml) of the heavy cream, egg yolks, bourbon, and vanilla.
Cook over medium heat,
Whisking the constantly, until the mixture thickens to pudding consistency, 8 to 10 minutes. Add the unsalted butter and cannabutter and whisk until they’re melted and combined.
Remove the pudding from the heat and divide it among 8 small heat-proof serving dishes or espresso cups. Chill for at least 1 hour and up to overnight.
Ina tall jar using an immersion blender, whip the remaining 1 cup (240 ml) of cream until stiff peaks form, about 3 minutes. Top each pudding with some whipped cream, grate some nutmeg over the top, and sprinkle on some peanuts to serve. The pudding will last, wrapped tightly with plastic wrap, in the refrigerator for up to 3 days.

Serving Suggestions

Serve Mary Jane Pudding well chilled so the brown sugar base is thick and silky and the whipped cream remains light. The individual servings are ideal for dinner parties, holiday gatherings, or a relaxed dessert night because they can be prepared earlier in the day and finished shortly before guests arrive. Espresso cups create a stylish presentation, while small ramekins provide slightly more space for whipped cream and garnishes.

The pudding pairs naturally with coffee, espresso, or black tea. The bitterness of coffee balances the sweetness of the brown sugar and complements the warm bourbon and vanilla flavours. For an alcohol-free beverage pairing, serve it with cold milk, sparkling water, or a lightly spiced chai.

For a polished dessert table, arrange the cups on a tray and garnish each one consistently with a swirl of whipped cream, a light grating of nutmeg, and a small scattering of peanuts. Their compact size makes them convenient for celebrations where several desserts are being served.

Final Thoughts

This Mary Jane Pudding recipe transforms simple ingredients into a rich and impressive homemade dessert. Dark brown sugar creates deep molasses and caramel notes, while whole milk, heavy cream, and egg yolks produce a smooth, luxurious consistency. Bourbon and vanilla add warmth, and the whipped cream, nutmeg, and salted peanuts complete every serving with contrasting textures and flavours.

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