Ingredients

  • 1 Madeira cake
  • 4 ginger knobs in syrup
  • 1 x 400g tub ice cream
Meringue
  • 225g caster sugar
  • 100ml water
  • 4 eggs whites only
Toffee Sauce
  • 600ml goats milk
  • 200g caster sugar
  • 100ml golden syrup
  • 2 cinnamon sticks broken up
  • 1 tsp baking powder

Method

Place the sugar and water into a pan and slowly bring to the boil until syrupy and the temp reaches 121c.

Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream. Beat for a further 5 minutes.

Put the sauce ingredients into a pan, bring to the boil and then simmer for 45 mins.

Put the cake, ginger and ice cream onto a cake stand, pipe the meringue all over then colour with a blow touch and serve with the sauce.

Ingredients

  • 1 Madeira cake
  • 4 ginger knobs in syrup
  • 1 x 400g tub ice cream
Meringue
  • 225g caster sugar
  • 100ml water
  • 4 eggs whites only
Toffee Sauce
  • 600ml goats milk
  • 200g caster sugar
  • 100ml golden syrup
  • 2 cinnamon sticks broken up
  • 1 tsp baking powder

Method

Place the sugar and water into a pan and slowly bring to the boil until syrupy and the temp reaches 121c.

Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream. Beat for a further 5 minutes.

Put the sauce ingredients into a pan, bring to the boil and then simmer for 45 mins.

Put the cake, ginger and ice cream onto a cake stand, pipe the meringue all over then colour with a blow touch and serve with the sauce.