Ingredients
| ½ tsp | Ground ginger |
| 225 g | Plain flour |
| ½ tsp | Baking powder |
| ½ tsp | Baking soda |
| ¼ tsp | Salt |
| 50 g | Butter, at room temperature |
| 15 g | Demerara sugar |
| 50 g | Treacle |
| 50 g | Golden syrup |
| 130 ml | Milk |
| 1 | Egg |
| 150 g | Eggs, whites, at room temperature (Main) |
| 4 | Ice cream, balls of your favourite icecream. Leave in freezer until required |
| 1 pinch | Salt |
| 375 g | Sugar, split into two amounts |
| 200 g | Slivered almonds |
Directions
- Pre-heat oven to 180 degC. Grease and line a loaf tin.
- In a mixing bowl, stir together the flour, ginger, baking powder, baking soda and salt.
- Warm the sugar, butter, treacle and golden syrup in the microwave.
- In a mixing bowl, whisk together the egg and milk and mix with the other ingredients.
- Pour the mixture into a loaf tin, rap on the bench to level out and bake for 40 minutes.
- Cool for five minutes, turn out and cut into 15mm slices.
- With an electric mixer, beat the egg whites with the salt until soft peaks form.
- Pour in the first quantity of sugar, whisking the egg whites until firm.
- Add the second amount of sugar and continue to whisk until the egg whites are glossy and stiff, then fold in the almonds.
- Place a ball of icecream on the slice and place spoonfuls of meringue all around and over the icecream to cover it.
- Place into the oven for four minutes to brown the meringue, then serve.