Hot Toddy Pudding Cake
A warm and comforting dessert that combines the classic flavors of a hot toddy - honey, lemon, and optional Scotch - in a light and airy pudding cake. The cake separates during baking to create a fluffy top layer and custard-like bottom.
Ingredients
- •¼ cup all-purpose flour
- •¼ teaspoon salt
- •1 cup whole milk
- •⅓ cup fresh lemon juice
- •¼ cup Scotch
- •½ stick unsalted butter
- •3 tablespoons mild honey
- •1 teaspoon grated lemon zest
- •3 large eggs
- •⅓ cup sugar
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
5 min
- 2.
Whisk together flour and salt in a large bowl. Whisk together milk, lemon juice, Scotch (if using), butter, honey, zest, and yolks, then stir into flour mixture.
5 min
- 3.
Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, 1 tablespoon at a time, beating until whites just hold stiff peaks.
8 min
- 4.
Stir about one third of whites into flour mixture to lighten, then fold in remaining whites gently but thoroughly. Pour batter into baking dish and bake in a water bath until puffed and golden-brown, 45 to 50 minutes. Serve warm.
50 min
