2000s Recipes + Menus

Hot Toddy Pudding Cake

  • Active time:15 min
  • Start to finish:1 1/4 hr
April 2009
The Hot Toddy—for centuries, the classic remedy for a freezing-cold night—is, writes cocktail historian David Wondrich in Imbibe!, “one of the clearest signs I know that there is a providential plan to the universe.” The subtle, malty flavor of good Scotch whisky is carried in this instance by a pudding cake, which separates into two layers as it bakes. Eat this while it’s still warm from the oven.
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1/3 cup fresh lemon juice
  • 1/4 cup Scotch (optional)
  • 1/2 stick unsalted butter, melted and cooled
  • 3 tablespoons mild honey
  • 1 teaspoon grated lemon zest
  • 3 large eggs, separated, at room temperature 30 minutes
  • 1/3 cup sugar
  • Preheat oven to 350ºF with rack in middle. Butter a 1 1/2-qt shallow baking dish.
  • 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.
  • Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, 1 Tbsp at a time, beating until whites just hold stiff peaks.
  • 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 (see Tips) until puffed and golden-brown, 45 to 50 minutes. Serve warm.
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