Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 10 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
10
- 6 Woolworths brioche hot cross buns with milk chocolate chips, cut horizontally into 1cm-thick slices
- 1L Woolworths salted caramel ice-cream, softened
- 4 free range egg whites
- 1/2teaspoons cream of tartar
- 1 cup caster sugar
Nutrition per serving
1510kJ / 360Cal
1510 Kilojoules or 360 Calories
17% of daily energy intake*
Protein
7.5grams
Fat
10.1grams
Carbs
58.7grams
Sugars
41.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Nothing lights up your table like a bombe Alaska. This version uses salted caramel ice-cream encased in choc-chip hot cross buns and fluffy meringue peaks.
Method
Step 1 of 4
Lightly grease a 2L capacity pudding basin. Line base and sides of basin with baking paper, extending wrap 5cm above edge of basin.
Step 2 of 4
Arrange bun slices over base and up sides of basin, ensuring any gaps are filled. Using hands, press three-quarters of the buns slices slightly to compress and secure into place. Fill with ice-cream. Top with remaining bun slices. Cover and freeze for 4 hours or overnight or until firm and set.
Step 3 of 4
Using an electric mixer, beat egg whites in a large bowl until soft peaks form. Gradually add sugar, 1 tbs at a time, beating until dissolved between each addition. Continue to beat for 5 minutes or until thick and glossy. Beat in cream of tartar.
Step 4 of 4
Working quickly, turn out pudding from basin onto a serving plate and discard paper. Using a palette knife, spread meringue all over surface of pudding, Using a kitchen blowtorch, lightly brown meringue. Serve immediately.
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