Hot Toddy Pudding Cake
Circle B Kitchen
Recipe courtesy Gourmet Magazine
Although the original hot toddy usually calls for Scotch whiskey, you may use whatever liquor you like or might have on hand... bourbon, brandy, or Tennessee whiskey are all worthy substitutes. You may also substitute individual ramekins for the baking dish used here. If using individual ramekins, decrease the baking time to 25 or 30 minutes.
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup whole milk
1/3 cup fresh lemon juice
1/4 cup Scotch Whiskey (see head note)
1/2 stick unsalted butter, melted and cooled
3 tablespoons mild honey
1 teaspoon grated lemon zest
3 large eggs, separated
1/3 cup sugar
whipped cream for serving
Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart (8" round or square) baking dish.
Whisk together flour and salt in a large bowl. In another bowl, whisk together the milk, lemon juice, Scotch, 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 tablespoon 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 until puffed and golden-brown, 45 to 50 minutes (25 or 30 minutes if using individual ramekins). Serve warm topped with whipped cream, if desired.