INGREDIENTS

INSTRUCTIONS

For the Baked Alaska: Crumble 100g/4oz Christmas cake and pile in  the
centre of an ovenproof plate. Pat into a round and drizzle over 2  tbsp
of the sherry. Arrange half of the satsuma segments on top and
sprinkle over half of the nuts and dates.  2 Whisk the eggs whites in a
bowl until stiff and beat in 100g/4oz  sugar until smooth and glossy.
Use the meringue to cover the cake  base completely and bake for 8-10
minutes until cooked and lightly  golden.  3 To serve, drizzle over
another 2 tbsp of the sherry and set alight  with a blow torch!  4 For
the Trifle: Crumble 100g/4oz of Christmas cake and place in the  bottom
of a glass serving dish. Drizzle over 2 tbsp sherry and  arrange the
remaining satsuma segments on top.  5 Sprinkle over the remaining nuts.
Place half of the cream and the  milk in a pan with the vanilla pod and
heat gently. Whisk two egg  yolks in a bowl and gradually add the cream
mixture, whisking to  combine.  6 Return to the pan and gently warm
through until thickened, whisking  continuously. Pour over the trifle
base and chill for at least five  minutes. Whip the remaining cream in
a bowl and use to decorate the  trifle just before serving.  7 For the
Zabaglione: Place the remaining 75g/3oz of sugar and 3 egg  yolks in a
double boiler set in a pan of simmering water.  8 Add the remaining
sherry and whisk until well combined. Continue to  whisk for about 10
minutes until doubled in volume and frothy.  9 Arrange the remaining
dates in the bottom of individual serving  glasses and pour the
zabaglione on top. Serve at once.  10 For the Pan-fried Christmas Cake:
Cut the remaining cake into two  slices. Heat the butter in a frying
pan and add the slices of cake.  Cook for a minute or two on each side
until just crispy and heated  through. Serve at once dusted with the
icing sugar.  Converted by MC_Buster.  NOTES : Chef - Antony Worrall
Thompson with Lily Savage  Recipe by: Celebrity Ready Steady Cook
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 722
Calories From Fat: 566
Total Fat: 65.7g
Cholesterol: 518.8mg
Sodium: 535.5mg
Potassium: 731.2mg
Carbohydrates: 13.1g
Fiber: 7.4g
Sugar: 2.3g
Protein: 27.9g