Active Time

　　15 min

　　Total Time

　　1 1/4 Hr

　　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.

　　

Ingredients

Makes 6 servings

　　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

　　

Step 1

Preheat oven to 350°F with rack in middle. Butter a 1 1/2-quart shallow baking dish.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.