Nan's Baked Alaska

This is so good that we've made it 3 times in the last week!

For the sponge base

Either:

1 premade flan base

OR 

2oz SR flour

2oz caster sugar

2oz butter/margarine

1 egg

Vanilla essence

7 inch sandwich tin

For the meringue

2oz of sugar to 1 egg white

We usually use 2-3 eggs, so 4-6oz of caster sugar respectively (granulated sugar also works in a pinch)

To assemble

Fresh fruit (strawberries are the classic)
Ice cream (vanilla is classic, but whatever takes your fancy and goes with the fruit you choose!)

1. If making the sponge, cream the butter and sugar in a small bowl until light and fluffy. Whisk in the egg, adding a little flour if it looks like it's curdling, then add the vanilla essence. Sift in the flour and fold it in gently, then pour the mixture into a greased and lined sandwich tin. Place into an oven at around 180C and cook for 15 or so minutes, until it springs back when prodded and is slightly brown. Let this cool in the tin until you can remove it. Preferably, you want it completely cool before you assemble things, but we've chucked it in the fridge when we've been in a hurry before.

2. To make the meringue, whisk the egg whites, preferably with an electric whisk unless you want a good workout, until stiff. Gradually beat in the sugar until smooth and glossy.

3. Place the sponge or flan on a baking sheet/tray and assemble the fruit on top. Place scoops or chunks of ice cream on top of the fruit, with more in the centre so you end up with a dome shape. The ratio of fruit to ice cream is personal preference!

4. Cover your concoction with the meringue mixture. You can make the little peaks using the spoon and pulling it away from the meringue. Make sure it is fairly thick and work quickly - AND MAKE SURE THERE ARE NO GAPS or you will have an ice cream crisis!

5. Cook in the very hot oven for 4-6 minutes, until the meringue is browned. Serve it all - it won't keep!