Gingerbread Bombe Alaska

15 Ingredients

Number of servings

8

1teaspoons baking powder
plastic cling wrap
2 cup plain flour
1teaspoons mixed spice
3/4 cup thickened cream
165grams unsalted butter, softened
50grams butter
2tablespoons glacé ginger, finely chopped
1tablespoons ground ginger
1teaspoons vanilla extract
1 cup buttermilk
2L vanilla ice-cream
2 eggs, plus 3 egg whites
1 1/2 cup caster sugar
1/4 cup slivered almonds, toasted

Nutrition per serving

Protein

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 9

Preheat oven to 180°C. Grease 2 x 20cm cake pans and line bases with baking paper. Line a 10-cup pudding basin with plastic wrap.

Step 2 of 9

Beat butter and sugar together until pale and creamy. Add 2 whole eggs, one at a time and beat well between each. Then add vanilla extract and mix through.

Step 3 of 9

Sift flour with ginger, baking powder, and mixed spice in a separate bowl. Then fold into butter mixture in 4 batches, alternating with buttermilk until combined. Divide evenly between cake pans. Bake for 25 minutes. Cool in pans for 10 minutes then turn out onto a wire rack and cool completely.

Step 4 of 9

To make the caramel sauce, stir sugar with cup water in a small saucepan over medium heat until dissolved. Boil for 3-5 minutes until golden. Remove from heat and add butter and cream. Cook for 2 minutes.

Step 5 of 9

Transfer 1 cup of the sauce to a bowl and stir in ginger and almonds. Cool.

Step 6 of 9

Trim one of the cakes down to 16cm in diameter. Soften ice-cream for 5 minutes and stir in reserved sauce with ginger and almonds.

Step 7 of 9

Cover base of pudding basin with 2 cups of the ice-cream. Top with the smaller cake, pressing down firmly. Cover with half of the remaining ice-cream. Top with second cake and finish with remaining ice-cream. Smooth top. Cover with plastic and freeze overnight.

Step 8 of 9

To make meringue, beat egg whites until soft peaks form. Gradually add sugar, beating until mixture is thick and glossy.

Step 9 of 9

Remove plastic from the top of the pudding basin. Turn out onto a serving plate and remove plastic. Spread meringue all over the surface of the pudding. Torch with a specialty kitchen blow torch until golden. Serve.