Baked gingerbread Alaska

Baked gingerbread Alaska. Photo / Supplied

Serves 4

225g flour, sifted
½ tbsp ground ginger
½ tbsp baking powder
½ tsp baking soda
¼ tsp salt
15g demerara sugar
50g butter, at room temperature
50g treacle
50g golden syrup
1 egg
130ml milk
4 balls of your favourite icecream. Leave in freezer until required
150g egg whites, at room temperature
Pinch salt
375g sugar, split into two amounts
200g slivered almonds

Pre-heat oven to 180C. Grease and line a loaf tin.

In a mixing bowl, stir together the flour, ginger, baking powder, baking soda and salt.

Warm the sugar, butter, treacle and golden syrup in the microwave.

In a mixing bowl, whisk together the egg and milk and mix with the other ingredients.

Pour the mixture into a loaf tin, rap on the bench to level out and bake for 40 minutes.

Cool for five minutes, turn out and cut into 15mm slices.

With an electric mixer, beat the egg whites with the salt until soft peaks form.

Pour in the first quantity of sugar, whisking the egg whites until firm.

Add the second amount of sugar and continue to whisk until the egg whites are glossy and stiff, then fold in the almonds.

Place a ball of icecream on the slice and place spoonfuls of meringue all around and over the icecream to cover it.

Place into the oven for four minutes to brown the meringue, then serve.