Mini Sticky Toffee Pudding
Baked Alaska

Billy and Jack aka MasterChef Losers created this mouthwatering baked alaska recipe to perfectly compliment our Sticky Toffee Pudding Ice Cream! 

THE INGREDIENTS

FOR THE WALNUT SPONGE

FOR THE ITALIAN MERINGUE

FOR SERVE/EQUIPMENT

THE METHOD

STEP 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.

STEP 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.

STEP 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.

STEP 4.

To make the Italian meringue combine the sugar and water in a heavy saucepan and bring to the boil.

STEP 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.

STEP 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. Hmmmm... delicious. 

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