Sticky toffee baked Alaska

Sticky toffee baked Alaska
 

There’s just something about a baked Alaska. They are always so much fun to make and eat. Maybe it’s the classic ice cream and sponge combo, or the toasted meringue that surrounds the ice cream, either way this is a spectacular dessert that’s perfect for Winter evenings, dinner parties or comfort eating for one! It takes a bit of effort but we promise you – it’s worth it.

To celebrate Jude's Sticky Toffee Pudding Ice Cream we've create this epic baked Alaska, soft walnut sponge topped with a generous scoop of ice cream and covered with toasty marshmallow! Let us know what you think!

Jude’s Sticky Toffee Pudding ice cream is available exclusively at Sainsbury's for £4 for a 500ml tub - lovely! For more info check out Jude's here.

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INGREDIENTS
For the walnut sponge

  • 60g self raising flour
  • 60g butter
  • 60g caster sugar
  • 1 egg
  • 30g walnuts
  • 1tsp baking powder

For the Italian meringue

  • 4x large egg whites
  • 200g caster sugar
  • 80ml water
  • ½ tsp cream of tartar

To serve

  • Jude's Sticky Toffee Pudding Ice Cream

Specific equipment

  •  Blowtorch
  • Sugar thermometer
  • Piping bag
  • 6cm cutter

METHOD

  1. To make the sponge combine the sugar and butter, mix well until the mixture is fluffy. Add the egg and continue to mix until well combined. In a food processor blitz the walnuts as fine as possible and add these to the mixture along with the flour. Mix well.
  2. Grease and line a 24cm x 18cm baking tray and pour in the mixture. Bake at 170C for 20-25 minutes or until the sponge is golden brown and a knife comes out clean.
  3. Once cooled, remove the sponge and cut out 6 x 6cm rounds from the cake. Top each round with a generous scoop of Jude’s Sticky Toffee Pudding Ice Cream and place into the freezer to set.
  4. To make the Italian meringue combine the sugar and water in a heavy saucepan and bring to the boil.
  5. In a large bowl, whisk the egg white with the cream of tartar until they form soft peaks. Check on the sugar, once it reaches 121C (no more no less!) carefully ad slowly pour it into you egg mixture whilst whisking quickly. Once you have poured all of the sugar in keep mixing until it’s nice and glossy and beginning to cool – around 5 minutes. Allow to cool fully and then transfer to a piping bag.
  6. To assemble, remove the ice cream on the sponge from the freezer and pipe round a generous serving of the meringue. Just before serving take your blowtorch and crisp up the meringue until it goes a beautiful caramel colour. Enjoy!
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