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Hot Toddy Pudding Cake Recipe

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This recipe for Hot Toddy Pudding Cake is from Bernie Hamm's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup all purpose flour
1/4 teaspoon salt
1 cup whole milk
1/3 cup fresh lemon juice
1/4 cup Scotch
1/2 stick unsalted butter, melted and cooled
3 tablespoons mild honey
1 teaspoon grated lemon zest
3 large eggs, separated at room temperature for 30 minutes
1/3 cup sugar
Directions:
Directions:
Preheat oven to 350ºF, with rack in middle. Butter a 1.5 quart shallow baking dish. Whisk together flour and salt in large bowl. Whisk together milk, Scotch, butter, honey, zest, and yolks, then stir in flour mixture. Beat whites with an electric mixer at medium speed until frothy. Increase speed to medium-high and add sugar, one tablespoon at a time, beating until whites just hold stiff peaks. Stir about one third of the whites into flour mixture to lighten, then fold in remaining whites, gently, but thoroughly. Pour batter into baking dish and bake in a warm bath until puffed and golden-brown, 45-50 minutes. Serve WARM.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20-25 minutes + baking time
Personal Notes:
Personal Notes:
For centuries, the Hot Toddy has been the classic remedy for a freezing cold night. The subtle malty flavor of good Scotch whiskey is carried in this instance by a pudding cake, which separates into two layers, as it bakes.

 

 

 

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