Christmas Alaska -

 
















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Christmas Alaska

Image of Christmas Alaska
Ingredients

1 luxury Swiss roll
1.1 litre (1¾ pints) dairy vanilla ice cream
1 individual Christmas pudding, weighing about 180 g (6 oz)
2 tablespoons rum
4 egg whites
250 g (8 oz) caster sugar
Icing sugar, for dusting
Holly leaves and glacé fruits, to decorate

Details

Serves: 8


Method

1 Slice the Swiss roll and arrange tightly in the base of an 18 cm (7 in) round loose-bottomed cake tin. Use sponge trimmings to fill in any gaps and make a solid base.


2 Turn ice cream into a bowl and break up. Leave for 10-15 minutes to soften slightly.


3 Crumble the Christmas pudding then beat it, with the rum, into the ice cream until fairly evenly incorporated. Spoon over the sponge and lightly pack down. Chill in the freezer overnight or until completely firm.


4 Whisk egg whites until stiff. Gradually add sugar, a tablespoon at a time, whisking well after each addition until stiff and glossy.


5 Lift the ice cream out of tin and slide on to an ovenproof dish. (A flan dish or base of a flan tin is ideal). Cover completely with the meringue, spreading evenly over surface with a palette knife and lifting it attractively into peaks. Return to the freezer until ready to serve.


6 Preheat oven to 230°C (450°F/ Gas 8). Bake Alaska for 3-4 minutes, watching closely, until peaks are turning golden. Dust with icing sugar. Surround with holly and glace fruits and serve immediately.

COOK'S TIPS:- Many variations can be made of this festive favourite. You could use a sponge flan case for the base and this could be sprinkled with a little rum, brandy or orange flavoured liqueur. The ice cream too, could be flavoured with a liqueur. When covering the ice cream with the meringue, make sure it's completely coated. It's this that stops the ice cream from melting, even at such a high oven temperature.

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