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.
1/4cupall-purpose flour
1/4teaspoonsalt
1cupwhole milk
1/3cupfresh lemon juice
1/4cupScotch (optional)
1/2stick unsalted butter, melted and cooled
3tablespoonsmild honey
1teaspoongrated lemon zest
3large eggs, separated, at room temperature 30 minutes
1/3cupsugar
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.
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.