Hot Toddy Pudding Cake

Fork Hot Toddy Pudding Cake

Cooking time: 45

Preparation: 20 minutes

Cooking: 45 minutes

Serves: 6


Beat the winter blues with this warming dessert.


  • 40g plain flour
  • Pinch salt
  • 225ml whole milk
  • 75ml fresh lemon juice
  • 3tbsp Scotch whisky (optional)
  • 125g unsalted butter, melted and cooled
  • 3tbsp honey
  • 1tsp grated lemon zest
  • 6 large Bird Bros eggs, separated
  • 75g caster sugar


  1. Heat the oven to 180°C (gas mark 4). Butter a 1.75 litre (56fl oz) shallow baking dish.

  2. Sift together the flour and salt in a large bowl. Whisk together the milk, lemon juice, whisky (if used), butter, honey, lemon zest and egg yolks, then stir into the flour mixture.

  3. 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 just hold stiff peaks.

  4. 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 golden brown. Serve warm.

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