This post is sponsored by Doves Farm Organic Flour
Ginger Eggnog Baked Alaska
Serves 6-8
Every year I seem to try and solve the issue of what dessert to make for Christmas when you’re not a fan of Christmas pudding. This year’s recipe, possibly my favourite of this genre, is a wonderfully retro Baked Alaska, a centrepiece dessert for Christmas dinner or just a Sunday lunch when you’re feeling fancy. Baked Alaska made a frequent appearance when I was a kid, it’s my older brother’s favourite dessert. In my house Baked Alaska generally meant a shop bought flan case (a fairly dry cake in the shape of tart case), raspberries, vanilla ice cream and a classic French meringue. Once it was assembled it was popped under the grill to toast the meringue, pretty classic, pretty simple. To update that recipe the flan case is replaced with a gingerbread cake, topped with an eggnog ice cream and surrounded by an amaretto meringue. It’s Christmas flavours in a 70’s shell, which somehow seems more than appropriate for the festive season, the retro vibes seem somehow comforting on the Christmas table.
To make the cake I have used Doves Farm Organic Plain White Flour, which is the flour I use most often in my kitchen, from the UK’s no.1 organic flour brand. The recipe is impressive but trust me it is more than achievable and the benefit is that two of the three elements can be made in advance and the final element, the meringue, is the work of minutes. If you wanted to add another layer of flavour you could also use one of Doves Farm’s extensive ancient grain range, a rye gingerbread would be a wonderful addition to this recipe.
The Doves Farm Organic Plain White Flour is available from Ocado, Sainsburys, Tesco and dovesfarm.co.uk
Eggnog Ice Cream
300ml whole milk
450ml double cream
1 whole nutmeg
125g caster sugar
2 tsp vanilla bean paste
6 large egg yolks
Pinch of fine sea salt
3 tbsp dark rum
Gingerbread
120g Doves Farm Organic Plain White Flour
1 tsp ground ginger
1 tsp mixed spice
1/2 tsp ground cinnamon
1/4 tsp bicarbonate of soda
1/4 tsp fine sea salt
60g unsalted butter
40g light brown sugar
120g golden syrup
1 tbsp fine cut marmalade
1 large egg
50ml whole milk
Meringue
2 large egg whites
160g caster sugar
Pinch of salt
3 tbsp amaretto (optional)
To make this dessert we first need to make the ice cream and thankfully this portion of the dessert can be made up to a week in advance, making it a helpful prepare ahead element for Christmas.
Place the milk and cream into a large saucepan and grate in the nutmeg. I would suggest using no less than half of a single nutmeg but to get that strong flavour we associate with eggnog I would recommend using the whole thing. Add half of the sugar and place the saucepan over medium heat and bring to a simmer.
Meanwhile in a mixing bowl whisk together the remaining sugar, vanilla bean paste, yolks and salt, whisking until the mixture is slightly lighter and the sugar has dissolved. When the milk mixture is at a simmer slowly pour it into the egg mixture, whisking as you pour to prevent the egg yolks from scrambling. Once combined pour this custard mixture back into the pan and place over low/medium heat and cook, stirring constantly, until the mixture reaches between 75-80C or until the mixture is thick enough to coat the back of a wooden spoon. Pour this mixture into a bowl set over an ice bath and stir until room temperature. Stir in the Amaretto and cover, refrigerating the ice cream base for at least 4 hours before churning in an ice cream machine, using the manufacturer’s instructions. Once churned scoop the ice cream into a 16cm wide pudding basin lined with clingfilm. Spread the ice cream into a flat layer and cover with clingfilm. Freeze for at least 4 hours, and up to a week, before using.
Preheat the oven to 180C (160C Fan). Lightly grease an 8 inch round cake tin and line the base with parchment.
For the cake place the Doves Farm Plain Flour into a large bowl with the spices, bicarbonate of soda and salt and whisk together to combine. Place the butter, brown sugar, golden syrup and marmalade into a saucepan and cook over a medium heat until melted and smooth. Remove the pan from the heat and allow to cool for about 10 minutes before whisking in the egg and milk. Pour the liquid ingredients into the dry goods and whisk briefly until the mixture is smooth. Scrape the batter into the prepared tin, the batter is very liquid so there is no need to level out. Bake in the preheated oven for about 20 minutes or until the cake springs back to a light touch and is just starting to come away from the sides of the tin. Remove and allow to cool for 10 minutes before inverting onto a wire rack to cool completely. The cake will, kept wrapped in clingfilm, keep for a few days so another great prepare ahead element.
When you are ready to serve it’s time to make the meringue. Place the egg whites, sugar and salt into a heatproof bowl and set over a pan of simmering water. Stir the mixture gently, just to keep the eggs from overheating, and cook until the sugar has dissolved and the mixture is hot to the touch (you know its ready when you dip your fingers into the mixture and when you rub them together you can no longer feel any grains of sugar). Remove the bowl from the heat and using an electric mixer, whisk on high speed until the meringue holds stiff peaks. Add in the amaretto and whisk briefly to combine.
To assemble the dessert carefully unfold the ice cream from the pudding basin and remove the clingfilm. Place the ice cream onto the cake and cut around the edge of the ice cream so the cake sits flush. Place the dessert on a serving plate and spread over the meringue making sure all of the cake and ice cream is fully covered. Use a blow torch to burnish the meringue and serve!
