- 2 gluten-free sponge cakes (Click here for recipe)
- 2 tablespoons gluten-free raspberry jam
- 1 litre tub of gluten-free ice cream
- 3 egg whites
- pinch cream of tartar
- pinch salt
- ²/³ cup caster sugar
- Cook the sponge cakes the day before. Cut the sponges horizontally into two or
- three thin discs, keeping one disc aside for the base at the end. Line a 6-cup metal pudding bowl with cling wrap.
- Cut the sponge discs into quarters and line the inside of the pudding bowl until completely covered. Using a spoon, coat the sponge with the jam until all the sponge is covered.
- Remove the ice cream from the freezer and place the carton in hot water brieﬂy to soften. Scoop the softened ice cream into the pudding bowl until it is almost full to the top. Press the remaining sponge disc to form a base and press onto the ice cream. Cover with cling wrap and place into the freezer and allow to freeze overnight.
- The next day, preheat the oven to 200ºC/180ºC fan-forced. To make the meringue use electric beaters to beat the egg whites with the cream of tartar and salt until soft peaks form. Gradually add the sugar until dissolved and the mixture is thick and glossy.
- Remove the pudding bowl from the freezer, remove the cling wrap and invert bowl onto an oven-proof serving plate. Carefully remove the bowl and cling wrap. Place all the meringue mix into a large piping bag ﬁtted with ﬂuted nozzle. Pipe over the pudding, making sure all of the pudding has been covered.
- Bake in the oven for 3-5 minutes or until the meringue has browned (it changes colour very quickly so be careful). Remove and serve immediately.
Cook’s tip: For a spectacular ﬁnale (and if conﬁdent) pour 2 tablespoons of brandy over the top of the meringue and ignite with a match. Make sure the cake is clear of any flammable materials and be careful not to ignite your eyebrows!
Per serve: fat 8.2 g, saturated fat 12.5 g, protein 8.2 g, carbohydrate 90 g, sodium 220 mg, energy 2058 kJ (492 Cal), GI high