HOT TODDY PUDDING CAKE
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.
Provided by Andrea Albin
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart 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 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. Serve warm.
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