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Sticky Toffee Baked Alaska

Discover The Pink Whisk’s Sticky Toffee Baked Alaska recipe, a scrumptious dessert which is perfect for a summer dinner party.
  • Cooking time45 minutes
  • Prep time30 minutes
  • Servings10 portions
recipe image Sticky Toffee Baked Alaska


  • 50 grams Stork
  • 50g soft light brown sugar
  • 1 egg, large
  • 50g plain flour
  • ¼ tsp bicarbonate of soda
  • 50g dried pitted dates
  • 100ml boiling water
  • 1 litre of toffee ice cream
  • 4 egg whites, large
  • 225g golden caster sugar
Toffee Sauce
  • 50g soft brown sugar
  • 50 grams Stork
  • 300ml Elmlea double

Nutritional facts

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Prepare the toffee cake for the base. Grease and line the base of a 6” cake tin. Place the chopped dried dates in a small pan with 100ml boiling water.
  2. Heat gently and simmer the mixture until the water has reduced and mixture is thick. Remove from the heat and allow to cool.
  3. Beat together the Stork, soft brown sugar, egg, plain flour and bicarbonate of soda. Stir through the cooled date mixture.
  4. Transfer to the prepared tin and bake in the oven (180c/160c (fan)/Gas Mark 4) for 25 minutes.
  5. Remove from the tin and allow to cool on a wire rack.
  6. Line a 1 litre pudding bowl with clingfilm. Allow the toffee ice cream to soften slightly before scooping into the lined pudding bowl. Return the ice cream to the freezer to harden.
  7. To make the toffee sauce, add the double cream, brown sugar and Stork with butter to a pan, heat gently until the Stork and sugar have melted. Simmer for 3-4 minutes before removing from the heat. Set to one side.
  8. Prepare the meringue whisk 4 large egg whites until frothy. Continuing to whisk add the caster sugar a spoonful at a time until it has all been incorporated. Whisk until the meringue stands in medium firm peaks.
  9. To assemble the Alaska, place the cake on an ovenproof plate. Release the ice cream from the pudding bowl and clingfilm and place on top of the cake layer.
  10. Cover completely with the meringue, sealing right down to the serving plate. Swirl the meringue to form peaks all over with a palette. Bake in the oven (200c/ 180c(fan)/ Gas Mark 6) for 5 minutes until lightly golden and serve right away.
  11. Serve.