Hot toddy sponge pudding
I always have hot toddies when I'm feeling under the weather, so wanted to make it into a gorgeous pudding full of lemon and honey flavours.
This pudding is great for winter and is a real warming treat for the weekend, served with a boozy drizzle of whiskey syrup.
(Makes 4)
Ingredients
For the whisky butterscotch sauce:
100g unsalted butter 150g dark muscovado sugar100ml double cream50ml whisky
For the sponge puddings:
115g salted butter, softened 75g golden caster sugar40g runny honeyZest of 1 large lemon2 eggs115g self-raising flour
Method
Preheat the oven to 180C/160C fan/Gas 4.
For the sauce simply place the dark muscovado sugar, butter and cream into a saucepan and melt together slowly, stirring until the sugar melts. Allow to boil then remove from the heat and stir in the whisky.
Make the sponge by beating together the butter and sugar until pale and fluffy – you can do this in a freestanding mixer fitted with a paddle attachment. Add the honey and lemon zest, incorporating well, then beat in the eggs. Sift the flour over and fold it in.
Spoon 2 tablespoons of the whisky sauce into the base of each pudding mould – saving the rest for serving – then divide the pudding batter between the moulds.
Place on a baking tray and bake for 20–30 minutes, or until well risen and a skewer inserted into the centre comes out reasonably clean. Because of the whisky sauce, the skewer may be moist, but anything attached to it should be baked, so keep in the oven a little longer in that case.
Turn out on to plates or into bowls, and serve with a boozy drizzle of the remaining whisky syrup.
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