HOT TODDY PUDDING CAKE

¼ cup all-purpose flour

¼ teaspoon salt

1 cup whole milk

1/3 cup fresh lemon juice

¼ 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

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1.  Preheat the oven to 350* with rack in the middle.  Butter a 1-½ quart shallow baking dish.

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.

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.

4.  Stir about one third of whites into flour mixture to lighten, then fold in remaining whites gently but firmly.  Pour batter into baking dish and bake in a water bath (Put the filled pan into a larger pan and place in oven, then add enough boiling hot water to reach halfway up the side of the smaller pan) until puffed and golden brown, 45 to 50 minutes. Serve warm.

from Gourmet Magazine, April, 2009