My local newspaper, the Nottingham Post, asked me for a couple of suggestions for winter warming puddings. Well, Nottinghamshire is traditionally known for its batter puddings and what could be more traditional for winter than a hot toddy – the classic remedy for a winter head cold and sore throat, with honey, lemon and perhaps a wee nip of whisky. This pudding has a subtle touch of all these, and separates into two layers as it bakes. Eat warm straight from the oven and serve with a dash of pouring cream. If you are not keen on whisky, you could go for Brandy, or double up on the honey instead.
This is an old recipe, and perhaps something of an acquired taste, some more modern versions turn it into more of a sponge, but traditionally it is an egg batter. Give it a whirl!
HOT TODDY PUDDING
Serves approx 6
40g (1¼oz) plain flour
200ml (7fl oz) full fat milk
75ml (2½fl oz) fresh lemon juice and 1tsp grated zest
3tbsp Scotch whisky (or you could use brandy, or a non-alcoholic whisky flavouring)
125g (4oz) unsalted butter, melted and slightly
6 large eggs, separated
75g (2½oz) caster sugar
Heat the oven to 180°C (gas mark 4). Butter a medium sized shallow baking dish.
Sift together the flour and salt in a 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 spoonful at a time, beating until the whites just make 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 golden brown.