Mini baked Alaska
Try this chic, mini version of the classic British pudding, perfect for Christmas
Difficulty and servings
Makes 6
Preperation and cooking times
Ready in 20 mins plus chilling- Cut the Madeira cake into 6 thick slices and cut a circle out of each. Spread 1/2 tsp jam over each one and put on a baking sheet lined with baking parchment. Put a scoop of ice cream onto each circle of cake and freeze for an hour or until you are ready to serve.
- Heat the oven to 200C/fan 180C/gas 6. Whisk the egg whites to soft peaks and add the sugar in 4 batches, whisking as you go until you have a stiff, shiny mixture (this will sit in the fridge for a few hours). Cover each Alaska with a thick layer of meringue, making it nice and spiky. Bake for 3-4 minutes, the meringue should brown slightly without the ice cream melting.
Per serving
474 kcalories, protein 8g, carbohydrate 88g, fat 12.5 g, saturated fat 6.1g, fibre 0.4g, salt 0.75 g
Recipe from olive magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/4345/
Difficulty and servings
Makes 6
Preperation and cooking times
Ready in 20 mins plus chillingIngredients
- 1 loaf Madeira cake or sponge cake
- 3 tbsp raspberries jam (without pips if you prefer)
- 1 tub vanilla ice cream
- 6 egg whites
- 250g golden caster sugar
Per serving
474 kcalories, protein 8g, carbohydrate 88g, fat 12.5 g, saturated fat 6.1g, fibre 0.4g, salt 0.75 g


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25 May 2008
Jazpa rated and commented on this recipe
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