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Baked Christmas Alaska

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Food &, Drink 4 servings

INGREDIENTS

300 g Caster sugar
4 tb Brandy
1 450 millilit vanilla ice cream; slightly softened
200 g Christmas pudding
20 Cm Victoria sponge; (shop bought or
; home-made)
4 Egg whites

INSTRUCTIONS

Preheat the oven to 225C/475F/Gas 7.
1 Place 40g/1 1/2oz caster sugar in a small pan with 55ml/2fl oz
water and heat until the sugar has completely dissolved and the
liquid is clear. Remove from the heat and add 2 tbsp brandy. Set
aside.
2 Carefully slice the Victoria sponge into three pieces horizontally.
Place one sponge layer on a baking sheet lined with parchment paper
and brush over with some of the brandy syrup.
3 Quickly mix together the ice cream and Christmas pudding and pile
up in the centre of the sponge, leaving 1cm/ 1/2" border around the
outside.
4 Cut the remaining sponge into pieces and use to cover and enclose
the entire ice cream mixture, giving an igloo shape. Quickly brush
all over with the remaining brandy syrup and place in the freezer.
5 Heat the remaining 250g/9oz sugar and 55ml/2fl oz water in a small
pan for a minute. Using a mixer or electric beater, whisk the egg
whites to ribbon stage and slowly pour in the sugar mixture with the
machine still running.
6 Whisk until stiff peaks form, which may take time with a hand-held
beater. Put the meringue in a piping bag, pipe over the Alaska,
making a little hollow at the top and bake for five minutes.
7 Warm the remaining brandy in a small pan, light with a match and
pour into the hollow at the top of the Alaska. Carefully put onto a
well chilled serving plate and serve at once.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.

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