If you love the cozy, warming feeling of a hot toddy on a cold, winter night. This whisky pudding cake is for you. Bake until golden brown and a little crisp on top, whilst the underneath is a rich, luscious pudding. Divine…
Banish your Winter Blues with Whisky Pudding Cake
If you love the cozy, warming feeling of a hot toddy on a cold, winter night. This whisky pudding cake is for you!
- 40g plain flour
- Pinch salt
- 225l whole milk
- 75ml fresh lemon juice
- 4tbsp Scotch whisky
- 125g unsalted butter, melted and cooled
- 3tbsp honey
- 1tsp grated lemon zest
- 6 large eggs, separated
- 75g caster sugar
Heat the oven to 180°C and butter a shallow baking dish.
Sift together the flour and salt in a large bowl.
Whisk together the milk, lemon juice, whisky, butter, honey, lemon zest and egg yolks, then stir into the flour mixture.
Beat the egg whites with an electric whisk at a medium speed until frothy. Increase the speed to medium-high and add the sugar, a tablespoon at a time, beating until the whites can form stiff peaks.
Fold about a third of the whites into the flour mixture, then gently fold in the rest. Pour the batter into the baking dish and cook in a water bath for 40-45 minutes, until pudding cake is golden brown. Serve warm.
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