Hot Toddy Pudding Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Place butter in an electric mixer. Add sugar slowly until well mixed. Slowly add eggs, beating after each addition.
• Sift flour and mix with baking powder. Alternately add the flour mixture and buttermilk to the cake mixture. Combine well and stir in lemon zest. Bake in greased loaf pan for 1 1/4 to 1 1/2 hours. Remove from pan and cool
• Beat yolks well. Add lemon zest, juice and sugar over double boiler. Add melted butter and continue stirring. Cook until the curd coats the spoon and thickens. Refrigerate.
• Dissolve the sugar in the creams over low heat. Beat the eggs and yolks well. Slowly add the warm cream.
• To Assemble:
• Lightly grease a 9 by 11inch baking pan. Slice the cake into 1/4-inch slices. Place the cake slices over the bottom of the pan and spread with 1/2 of lemon curd. Repeat the 2 layers and pour custard over the top. Bake for 30 to 40 minutes Serve with Hot Toddy Sauce.
• Hot Toddy Sauce 12 tablespoons butter 2 2/3 cups brown sugar 8 tablespoons lemon juice 1 1/4 cups bourbon whiskey
• Warm butter in skillet and stir in brown sugar and lemon juice. Cook over medium high heat, stirring occasionally until bubbly. Add bourbon and return to a boil. Remove from heat and serve

Steps:

• Heat water in a glass measuring cup in the microwave for 2 minutes.
• Place honey in a large mug. Add hot water and bourbon; stir until honey is dissolved. Squeeze lemon wedge into the mug and discard. Stir with cinnamon stick; leave in the mug. Drop the thin slice of lemon into the mug for garnish.

Steps:

• Mix the hot tea, whisky and marmalade in a large bowl until the marmalade melts. Stir in all of the dried fruit, peel and cherries, then cover and leave to soak overnight.
• Next day, heat oven to 160C/fan 140C/gas 3 and grease and double-line a 20cm round, deep cake tin with non-stick baking paper. Using electric beaters, cream together the butter and sugar until fluffy. Add the eggs a little at a time, beating well after each addition, then fold in the flour and spices, followed by the lemon zest and soaked fruit. Add any liquid that hasn't been absorbed by the fruit, too. Spoon into the prepared tin, level the top, then bake for 1½ hrs. Turn the oven down to 140C/fan 120C/gas 1 and bake for another 1½ hrs or until a skewer inserted into the centre of the cake comes out clean. Cool on a wire rack in the tin.
• While the cake is still warm, use the skewer to pepper the cake with holes, poking it all the way down. Dissolve the sugar in the tea, add the whisky or orange juice, then spoon over the surface. If you're making the cake ahead of time, feed it with a fresh swig of hot toddy every week, but take care not to make the cake soggy. Can be kept for a month well-wrapped in an airtight container in a cool, dry place. If short on time, the cake can be made the same day that you decorate it.