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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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The Hot Toddyfor centuries, the classic remedy for a freezing-cold nightis, 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. 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 |
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.
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