John Whaite serves up hot toddy sponge pudding with lemon and honey on Lorraine for a great winter warmer.
John says: “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.”
The ingredients for the whisky butterscotch sauce: 100g unsalted butter, 150g dark muscovado sugar, 100ml double cream and 50ml whisky.
For the sponge puddings: 115g salted butter, softened, 75g golden caster sugar, 40g runny honey, Zest of 1 large lemon, 2 eggs and 115g self-raising flour.