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Hot Toddy Pudding Cake

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Hot Toddy Pudding Cake

Hot Toddy Pudding Cake

amanda

Equipment

  • Stand Mixer with Paddle Attachment

  • Electric Hand Mixer

  • Medium Saucepan

  • Large Casserole Dish

  • Cooling Rack

  • Rubber Spatula

  • Measuring Cups and Spoons Set

  • Digital Kitchen Scale

  • Silicone Baking Mat

  • Non-Stick Muffin Pan (12-Cup)

  • Electric Blender

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 (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

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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. Serve warm.
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