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.
Heat gently and simmer the mixture until the water has reduced and mixture is thick. Remove from the heat and allow to cool.
Beat together the Stork with butter, soft brown sugar, egg, plain flour and bicarbonate of soda. Stir through the cooled date mixture.
Transfer to the prepared tin and bake in the oven (180c/160c (fan)/Gas Mark 4) for 25 minutes.
Remove from the tin and allow to cool on a wire rack.
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.
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.
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.
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.
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.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 10