- 1 Christmas pudding
- 1 litre vanilla ice cream let soften and mix some crumbled Christmas pudding through it and freeze in small cups or moulds, place some more Christmas pudding on the top of the moulds, this will be the base of the Alaska when turned out
- 1 cup sugar
- 1/2 cup water
- 4 room temperature egg whites, preferably from fresh eggs
- 1/2 teaspoon cream of tartar, lemon juice from 1 lemon, or 1/2 lemon
In a small saucepan, combine sugar and water. Heat over high heat, brushing down sides of pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 121 degrees on an instant read or sugar thermometer.
Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment; alternatively, wipe the mixer bowl with cut side of 1/2 lemon before adding egg whites (and omit cream of tartar or lemon juice). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.
With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.
- To make the Alaska, turn out the individual frozen ice cream on to a tray and spoon or pipe the meringue all around - it is important there are no holes and you work quickly. This can also be put back into the freezer and will hold for 24 hours if the meringue is made correctly.
- When ready to serve, using a blow torch, flame each of the meringues and serve with some brandy custard, I also like to spray with some edible gold spray for the bling effect! ( this can be bought in any good baking shop)
- Enjoy with a glass of brandy.