Hot Toddy Lemon Pudding Cake
Prep time: 
Cook time: 
Total time: 
  • ¼ cup flour
  • ¼ teaspoon salt
  • 1 cup milk
  • ⅓ cup fresh lemon juice
  • ¼ cup Scotch (I used the end of a malt scotch by John Mark and Robbo because I had it, but a good blend like Dewar’s will work, too)
  • ½ stick butter, melted and cooled
  • 3 tablespoons mild honey
  • 1 teaspoon grated lemon zest
  • 3 large eggs, separated
  • ⅓ cup sugar
  1. Preheat oven to 350 degrees. Prepare a 1 ½ quart shallow dish.
  2. Whisk together milk, lemon juice, Scotch, butter, honey, zest, salt and egg yolks, then stir in flour.
  3. Beat whites until they start to get frothy, then add sugar, 1 tablespoon at a time while beating, until whites just hold stiff peaks (stiff peaks mean that the whites basically hold their shape when you lift out the beaters).
  4. Stir some of the meringue into flour mixture to lighten, then fold in remaining whites. Pour batter into your prepared dish and bake in a water bath (water baths promote even cooking) until the top is set and golden brown, 45 to 50 minutes.
From Gourmet, April, 2009
Recipe by The Domestic Front at