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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

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Hot Toddy Pudding Cake

I don’t ever re-post past recipes, but I’m going to make an exception just this once.  And you have to know that for me to make an exception, this has to be something pretty special, right?  As a matter of fact, the answer is a resounding yes, this is some pretty special stuff, and so perfect for the holidays that it was just killing me to see it languishing in the back of the blog with horrible photos and not looking scrumptious at all.  Therefore, being Master of this blog, I made the executive decision to re-shoot the photos and elevate this Hot Toddy Pudding Cake to the premier status it so deserves. (I have also removed the first posting, which was dated December 13, 2009).

Because, people, trust me... you want to make this.  Especially if you love the cozy, warming, lovely feeling of a hot toddy on a cold, winter night.  Especially if you love booze-y holiday desserts that are easy to make, yet appear terribly impressive.  Especially if you need a dessert for that holiday party next week and have no idea what you’re going to make.  You just might want to make this.

Let us speak for a moment about this pudding cake’s namesake, the ubiquitous hot toddy.  Folklore has it that back in old Ireland when one was down with a cold, the flu, or just feeling under the weather, a hot toddy was brought to the rescue.  The basic ingredients of a hot toddy are hot water, lemon, honey and Scotch whiskey, but as people will do, the variations are limitless. 


I suppose we can consider this cake a variation, but it really is so much more…egg whites are whipped to foamy loveliness, and then folded into the cake batter that has been infused with lemon and whiskey (or bourbon) and honey

and then baked until  golden brown and just a little crisp on top,

while underneath the batter has created a rich, moistly luscious pudding, and at this point I’m not sure which is more impressive – the pudding cake or the fact that this entire paragraph is only one sentence.

Leave it to Gourmet magazine to turn our favorite hot toddy into a dessert that I believe not only tastes incredible, but may even possess a few healing powers, in case you’re in need of such.   Here’s the recipe…


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.

Reader Comments (14)

Wow! Does this ever look amazing! I adore hot toddies so I really must make this!

December 9, 2012 | Unregistered CommenterEva

And who doesn't live a booze-y holiday cake? This is going to get made before New Years!

December 9, 2012 | Unregistered CommenterRenee Jenkins

My boyfriend loves hot toddies and makes them for me so I'm going to make this for him! Thanks for the recipe!

December 9, 2012 | Unregistered CommenterHolly W.

You're welcome Holly! If he likes hot toddies, I think he's going to love this!

December 9, 2012 | Registered CommenterPatrice Berry

Hot toddy in a cake? Impressive.

December 9, 2012 | Unregistered CommenterKathryn

Lemon pudding cake was a childhood fave in my house. I still make it whenever I have an abundance of citrus. The addition of whiskey is brilliant! I'm looking forward to giving it a try.

December 10, 2012 | Unregistered CommenterShea

Hope you like it as much we do, Shea! Nice to hear from you!

December 10, 2012 | Registered CommenterPatrice Berry

I want this!,

December 11, 2012 | Unregistered CommenterGina

I took your advice and made this for a dinner party last weekend and it was a huge hit! Everyone loved it. I was surprised by how lemony and creamy it was. This is a keeper! Thanks!

December 12, 2012 | Unregistered CommenterAndrea

So glad you liked it, Andrea! Thanks so much for letting us know!

December 12, 2012 | Registered CommenterPatrice Berry

Hot toddy in a pudding cake? I'm in! I think I'm going to make this for Christmas Eve this year. Thanks for re-posting it!

December 18, 2012 | Unregistered CommenterGail

You're so welcome, Gail. Hope you enjoy it!

December 18, 2012 | Registered CommenterPatrice Berry

Brilliant. What the hell is a "stick" of butter (3/4 ounces?) and what temperature is it baked at. You must be American you poor thing!

December 24, 2013 | Unregistered Commenterdiana

Well, yes, Diana, I will admit to being American. So sorry about that. 1 stick of butter is 4 ounces or 1/4 pound. Here in America, there are 4 sticks of butter to a pound. I'll have to remember to be clearer on this in the future. As to the baking temperature, it actually is stated at the top of the recipe where it says to preheat the oven to 350 degrees. Again, American. Sorry.

December 24, 2013 | Registered CommenterPatrice Berry

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