Christmas pudding baked Alaska, salted caramel ice cream, brandy custard

Ingredients

For the Christmas Pudding Baked Alaska:

• 1 Signature Tastes Christmas pudding
• 1 tub Signature Tastes salted caramel ice cream
• 1 tub Madagascar vanilla custard
• 60ml brandy

For the Meringue:

• 3 egg whites
• 175g caster sugar
• 1 tablespoon vinegar

Method

Christmas Pudding Baked Alaska:

1. Portion out 6 balls of salted caramel ice cream onto a tray lined with parchment paper and place in the freezer until ready to assemble.
2. Portion out 6 balls of Christmas pudding onto a tray lined with parchment paper and place in the fridge until ready to assemble.
3. Mix the custard with the brandy and set aside in the fridge.
4. To make the meringue, whisk the egg whites in a clean bowl to stiff peaks. Add the sugar 1 tablespoon at a time while whisking continuously until you have a thick, glossy mixture that holds its shape. Beat in the vinegar quickly, then transfer the meringue to a piping bag fitted with a straight nozzle.
5. To assemble: spoon a generous amount of brandy custard into the bottom of each bowl. Place a ball of Christmas pudding in the centre and press down gently with a spoon. Add a ball of ice cream on top, then pipe meringue over the ice cream to cover completely. Use a blowtorch to caramelise the meringue and serve immediately.

Tips: 

• Scoops of ice cream and meringue can be prepared the day before.
• Store scoops of Ice Cream in the freezer on a flat baking tray until ready for use.
• Meringue can be stored in a piping bag, in the refrigerator until ready for use.