Hot Toddy Pudding Cake Recipes

HOT TODDY PUDDING CAKE

Hot Toddy Pudding Cake image

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

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

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.

LEMON POUND CAKE PUDDING WITH HOT TODDY SAUCE

Lemon Pound Cake Pudding with Hot Toddy Sauce image

Provided by Food Network

Categories dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

1/2 pound butter at room temperature
1 1/2 cups sugar
6 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup buttermilk
1 tablespoon lemon zest
6 yolks
1 lemon zested
1/3 cup lemon juice
3/4 cup sugar
6 tablespoons butter
3/4 cup sugar
2 cups half and half
1 cup heavy cream
3 eggs
2 yolks

Steps:

Preheat oven to 350 degrees.
Place butter in an electric mixer. Add sugar slowly until well mixed. Slowly add eggs, beating after each addition.
Sift flour and mix with baking powder. Alternately add the flour mixture and buttermilk to the cake mixture. Combine well and stir in lemon zest. Bake in greased loaf pan for 1 1/4 to 1 1/2 hours. Remove from pan and cool
Beat yolks well. Add lemon zest, juice and sugar over double boiler. Add melted butter and continue stirring. Cook until the curd coats the spoon and thickens. Refrigerate.
Dissolve the sugar in the creams over low heat. Beat the eggs and yolks well. Slowly add the warm cream.
To Assemble:
Lightly grease a 9 by 11inch baking pan. Slice the cake into 1/4-inch slices. Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd. Repeat the 2 layers and pour custard over the top. Bake for 30 to 40 minutes Serve with Hot Toddy Sauce.
Hot Toddy Sauce 12 tablespoons butter 2 2/3 cups brown sugar 8 tablespoons lemon juice 1 1/4 cups bourbon whiskey
Warm butter in skillet and stir in brown sugar and lemon juice. Cook over medium high heat, stirring occasionally until bubbly. Add bourbon and return to a boil. Remove from heat and serve

HOT TODDY PUDDING CAKE

Hot Toddy Pudding Cake image

Make and share this Hot Toddy Pudding Cake recipe from Food.com.

Provided by Pinay0618

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

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)
1/4 cup 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

Steps:

Preheat oven to 350ºF with rack in middle. Butter a 1 1/2-qt 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 Tbsp 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.

Nutrition Facts : Calories 226.3, Fat 11.5, SaturatedFat 6.4, Cholesterol 130.2, Sodium 149.9, Carbohydrate 27, Fiber 0.2, Sugar 22.4, Protein 5.2

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