Hot Toddy Pudding Cake

Name: Hot Toddy Pudding Cake
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; 3 large eggs, separated, at room temperature 30 minutes; 1/3 cup sugar

10 ingredients

4 steps

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
3 large eggs, separated, at room temperature 30 minutes
1/3 cup sugar

Directions

1

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

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

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.