one more post for January.

Is it really February as of tomorrow? Where did this month go? I realized that I only posted about 4 times this month, compared to my average of about 6 or 7 a month. I am going to try to bump that number up a bit. I usually post (food) articles that I like to my twitter account, and I got a suggestion a while back about posting the links on here, so I might start doing that. Anyway, I made a Hot Toddy Pudding Cake this weekend.

I didn’t try it, but I was told that it was good. It took a couple of tries to make it because you really need a shallow pan to bake it in. It is kind of like making a souffle, with whipped egg whites and everything. The mixing method is different from any other cake that I’ve made, and it is very low in flour, and there is no leavening agent except the air that is whipped into the egg whites, and I suppose there’s a lot of steam from all of the liquid added to the mix. So, it should be eaten right when it comes out of the oven, which also makes sense, since it is a HOT Toddy Cake. If you try to make this, let me know how yours turned out!

Hot Toddy Pudding Cake

1/4 cup all-purpose flour
1/4 tsp. salt
1 cup whole milk (I used skim milk, and it seemed fine.)
1/3 cup fresh lemon juice
1/4 cup Scotch (optional, I used Bourbon, and I guess it just added a different flavor.)
1/2 stick butter, melted and cooled
3 Tbsp honey
3 eggs, seperated
1/3 cup sugar

Preheat oven to 350ยบ. Butter a shallow baking dish. Whisk together the flour and salt. In a separate bowl, whisk together the milk, lemon juice, butter, honey, Whiskey (if using), and yolks. Mix into the flour. Whip egg whites in a clean bowl on high speed until frothy. While whipping, slowly add sugar, about 1 tbsp. at a time. Whip until shiny and holds a stiff peak. Carefully fold into mixture. Pour into pan, and bake in a water bath for 45-50 minutes.

The cake that I made was a little liquid-y when I took it out of the oven, but I think that once it cooled it was okay. However, it is supposed to be served warm. I think it might be okay if it is a little liquid-y because it is a pudding cake, but I’ve never made a pudding cake before, so I’m not sure. If anyone knows, please leave me a comment about it. That’s all for January. See you next month!


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