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Add a photoServings: 4
Ingredients
- 300 gm Caster sugar
- 4 Tbsp. Brandy
- 1 x 450 millilit vanilla ice cream, slightly softened
- 200 gm Christmas pudding
- 20 x Cm Victoria sponge, (shop bought or possibly home-made)
- 4 x Egg whites
Directions
- Preheat the oven to 225C/475F/Gas 7.
- 1 Place 40g/1 1/2oz caster sugar in a small pan with 55ml/2fl ounce water and heat till the sugar has completely dissolved and the liquid is clear. Remove from the heat and add in 2 tbsp brandy. Set aside.
- 2 Carefully slice the Victoria sponge into three pcs 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 pcs and use to cover and enclose the entire ice cream mix, 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 ounce water in a small pan for a minute. Using a mixer or possibly electric beater, whisk the egg whites to ribbon stage and slowly pour in the sugar mix with the machine still running.
- 6 Whisk till stiff peaks form, that 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 min.
- 7 Hot 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 13g | |
| Recipe makes 4 servings | |
| Calories 32 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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