Friday, August 13, 2010
Gourmet Magazine (RIP) is/was a huge source of inspiration for me and every so often, I flip through an old issue until something interesting jumps out at me, then it's off to the market, with a mission. There's not much to this recipe, and you might actually already have all the ingredients in your pantry. (I did, right down to the Scotch). And what's even better than not having to make a special trip to the grocery store is that this is really, really good. It comes out of the oven and takes your breath away - simply gorgeous. Perfect for a winter night, (I know, but it's summer!). I happened to have a top-shelf, fancy Scotch in the liquor cabinet (Glen Rothes - husband b-day gift), and it definitely added to the depth of this dessert, its fruity and spicy undertones were very noticeable and appreciated.
You can use any honey, but I have a certain affinity for Tupelo as I hail from Tupelo country and have about 6 pounds of it - in all it's golden glory - in my pantry. Yum. This pudding will bake beautifully and separate into two layers: a soft pudding below, and a light, airy golden cake on top. Serve while still warm from the oven, maybe with a small glass of Glen Rothes?
HOT TODDY PUDDING CAKE WITH TUPELO HONEY
Adapted from Gourmet Magazine, April 2009.
1/4 cup all purpose flour
1/4 tsp 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 TBLS Tupelo (or any other mild) honey
1 tsp grated lemon zest
3 large eggs, seperated, at room temp
1/3 cup sugar
Preheat oven to 350 with rack in the middle. Butter a 1 1/2 qt shallow baking dish.
Whisk together flour and salt in a large bowl. Set aside.
Whisk together milk, lemon juice, Scotch , (if using), butter, honey, zest and yolks, then stir into flour mixture.
Beat whites with an electric mixer at medium speed until frothy, add sugar and increase speed to medium high and beat until stiff peaks hold.
Stir about 1/3 of whites into flour mixture to lighten, then fold in remaining whites, gently but thoroughly.
Pour batter in to baking dish and bake in a water bath* until puffs and golden brown, about 45-50 minutes.
*Water bath instructions: Put filled pan in a larger pan and place in the pre-heated oven. Add enough boiling water to reach half-way up the smaller pan.
Yvette Roman Photography, 2010.