Name: Hot Toddy self-saucing pudding
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4
Ingredients: 100 gm softened unsalted butter, plus extra for greasing; 275 gm (1¼ cups) caster sugar; Finely grated zest of 1 lemon, plus 150 ml lemon juice; 3 eggs, separated; 60 gm self-raising flour; 2 tsp ground ginger; 330 ml milk, warmed; 40 ml whisky; Icing sugar, for dusting; Double cream, to serve; Finely grated lemon zest, for scattering; Whisky-ginger caramel; 220 gm (1 cup) caster sugar; 80 ml (⅓ cup) whisky; Finely grated zest and juice of 1 lemon; 1 tbsp finely grated ginger

Hot Toddy self-saucing pudding

Served warm with cream and whisky-ginger caramel.

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Serves 4

Prep

30M

Cook

Total

1H 30M

In this version of a classic lemon pudding, we channel Hot Toddy flavours with a whisky and ginger twist. The spice brings gentle heat, balancing the bright citrus acidity. The result is a cosy, self-saucing winter pudding.

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Ingredients

100 gm softened unsalted butter, plus extra for greasing

275 gm (1¼ cups) caster sugar

Finely grated zest of 1 lemon, plus 150 ml lemon juice

3 eggs, separated

60 gm self-raising flour

2 tsp ground ginger

330 ml milk, warmed

40 ml whisky

Icing sugar, for dusting

Double cream, to serve

Finely grated lemon zest, for scattering

Whisky-ginger caramel

220 gm (1 cup) caster sugar

80 ml (⅓ cup) whisky

Finely grated zest and juice of 1 lemon

1 tbsp finely grated ginger

Method

For whisky-ginger caramel, stir sugar and 60ml water in a saucepan over medium-high heat until sugar dissolves. Bring to the boil, then cook, without stirring, until a dark caramel forms (10-12 minutes). Remove from heat. Carefully add whisky, lemon zest, juice and 60ml (¼ cup) water (be careful, hot caramel will spit). Stir in ginger and stand to cool. Refrigerate in an airtight container until chilled. Caramel can be made up to 1 week ahead.

Preheat oven to 170°C. Lightly butter four 375ml baking dishes. Beat butter, sugar and lemon zest in an electric mixer until pale (2-3 minutes). Add yolks, one at a time, beating well between each addition. Add flour and ground ginger, then gradually add milk, mixing until a smooth batter forms. Scrape down sides of bowl and stir in lemon juice and whisky. Transfer batter to a large bowl. Clean and dry mixer bowl well.

Whisk egg whites in electric mixer until firm peaks form, then fold through batter in 3 batches until just combined. Divide among prepared baking dishes, place in a deep-sided roasting pan, transfer to oven, then fill tray with enough boiling water to come halfway up sides of dish. Bake pudding until risen and golden brown on top (20-30 minutes). Cool briefly (5 minutes).

Dust pudding with icing sugar, dollop with cream, scatter with a little extra lemon zest and drizzle with whisky-ginger caramel to serve.