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Christmas bombe alaska
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Prep Time:
1065 minutes
Cook Time:
25 minutes
Total Time:
1090 minutes
Indulgent baked Alaska featuring layers of spicy gingerbread and creamy ice-cream, topped with a meringue shell.
Ingredients:
  • 1L ctn rum and raisin ice-cream, softened slightly
  • 500ml chocolate ice-cream, softened slightly
  • 300g (2 cups) plain flour
  • 75g (1/2 cup) self raising flour
  • 155g (3/4 cup) brown sugar, firmly packed
  • 10.00 gm ground ginger
  • 2.50 gm mixed spice
  • 1.25 gm bicarbonate of soda
  • 125g butter, melted
  • 250ml (1 cup) golden syrup
  • 2 eggs, lightly whisked
  • 125ml (1/2 cup) milk
  • 315g (1 1/2 cups) caster sugar
  • 125ml (1/2 cup) water
  • 4 eggwhites, at room temperature
  • Pinch of cream of tartar
Instructions:
  • To make the cake, preheat your oven to 180C (160C fan forced) and prepare a 37.5cm slice pan by greasing and lining it. In a bowl, mix together flours, sugar, ginger, spice, and bicarbonate of soda. Add in butter, syrup, egg, and milk, and stir until combined. Pour the batter into the pan and bake for 15 minutes. Allow it to cool before serving.
  • Slice the cake in half horizontally using a 2L pudding basin as a guide. Cut the large and small discs of cake in half horizontally. Cut the remaining cake into 6 triangles.
  • Cover the pudding basin with 2 layers of plastic wrap, making sure the sides hang over. Then, add a small disc of cake to the bottom of the basin, and arrange 3 cake triangles vertically along the sides, cutting to size as needed.
  • Position the remaining cake triangles upside-down in the basin to slide between the upright triangles, cutting to adjust. Utilize any leftover cake scraps to fill in the spaces between the pieces.
  • Scoop the rum and raisin ice-cream into the cake-lined basin and create a well in the center with the back of a spoon. Freeze for 2 hours or until nearly firm.
  • Spoon creamy chocolate ice-cream into the center. Create a smooth layer on top. Place a large cake disc over the pudding, trimming as needed. Cover with plastic wrap, ensuring it hangs over the edges, and freeze overnight for the perfect set.
  • In a saucepan, gently dissolve sugar in water over low heat to create the meringue base. Once the sugar is dissolved, brush the sides of the pan with a wet pastry brush. Increase the heat to medium and cook the mixture until it reaches 115C, about 3-4 minutes.
  • In a bowl, whisk egg whites and cream of tartar until soft peaks form. When the syrup reaches 120C, slowly stream it into the egg white mixture with the beaters on low speed. Increase speed to high and whisk for 10 minutes.
  • Gently remove the bombe from the basin using the plastic wrap hanging over the edges. Invert the pudding onto a serving plate, then generously spoon the meringue over to completely cover it. Use a cook's blow torch to create a caramelized finish.

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