2000s Recipes + Menus
Hot Toddy Pudding Cake
Serves6
- 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
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Preheat oven to 350ºF with rack in middle. Butter a 1 1/2-qt shallow baking dish.
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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.
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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.
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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.
- Keywords
- cook smart,
- dessert,
- lemons,
- spring,
- fruit
Magazine
Cook Smart: Transformers
Three eggs. Two lemons. Five extraordinarily different desserts. It does not take a mathematical genius to figure out that a couple of very modest ingredients add up to a brilliant, shining moment at the end of a meal.
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