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Gin and Tonic Pudding

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A light, citrusy, and slightly boozy dessert inspired by the classic gin and tonic. This pudding features a soft sponge top with a creamy, lemon-lime sauce beneath, finished with a glossy gin and tonic syrup and whipped cream for an elegant, refreshing treat.

Ingredients

355 g (1 2/3 cups) caster sugar

150 g (1 cup) self-raising flour

375 ml (1 1/2 cups) milk

150 g butter, melted and cooled

2 tsp finely grated lemon rind

1 tsp finely grated lime rind

60 ml (1/4 cup) lemon juice

1 tbsp lime juice

4 eggs, separated

2 tbsp gin

Whipped cream, to serve

Gin and Tonic Syrup

140 g (2/3 cup) caster sugar

125 ml (1/2 cup) tonic water

60 ml (1/4 cup) gin

1 small lemon, thinly sliced

1 small lime, thinly sliced

Instructions

  1. Preheat oven to 170°C (150°C fan-forced).
  2. In a large bowl, whisk together caster sugar and self-raising flour. Add milk, melted butter, citrus rind, lemon and lime juice, egg yolks, and gin. Whisk until smooth.
  3. In a separate bowl, beat egg whites with an electric mixer until just-firm peaks form. Gently fold into the batter in three batches, keeping the mixture light and airy.
  4. Pour mixture into a 7 cm-deep, 18 x 29 cm baking dish. Place inside a larger roasting pan and pour boiling water halfway up the sides of the dish.
  5. Bake for 50–60 minutes, or until the top is golden and just set.
  6. Meanwhile, make the syrup: In a medium frying pan, combine caster sugar, tonic water, and gin over medium heat, stirring until sugar dissolves. Increase heat and bring to a boil, cooking for 5 minutes. Add lemon and lime slices and boil for another 5 minutes, or until syrup thickens slightly. Remove from heat and let cool for 10 minutes.
  7. To serve, top warm pudding with whipped cream, arrange lemon and lime slices on top, and drizzle with half the syrup. Serve remaining syrup on the side.

Notes

Replace gin with lemon juice or elderflower cordial for a non-alcoholic version.

Use blood oranges or grapefruit for a unique citrus twist.

Make ahead and reheat gently before serving; prepare syrup fresh for best flavor.

Divide batter into ramekins for individual servings; bake for 25–30 minutes.

Serve warm for comfort or chilled for a summer dessert.

Nutrition

Find it online: https://chocolatecoveredamy.com/gin-and-tonic-pudding/