– thigh rolls
– neck rolls (a particularly rich seam since I’ve started using gripe water, which, when he dribbles some of it out, acts as an industrial adhesive)
Since we are visiting the Patriarch’s mother for Mother’s Day there will be no Sunday Bake, hence Midweek Bake. My dad and Baby’s Grandpoo has always expressed a desire for Baked Alaska. Since the Grandpoops are so very good at helping out, I thought I’d finally have a go. If you aren’t trying to faff round making it in a dome shape, Alaska is surprisingly simple. While it contains nuts, I’m not sure I can claim it’s a health food.
I ate it for breakfast today as well and weirdly, didn’t feel so good afterwards. In my defence, once Sausage is old enough to understand what is going on, I’m going to have to set a good examples and it will all be blueberry smoothies and no ice cream.
TIME 3 hours, including chilling
150g caster sugar
150g plain flour (gluten free, if necessary)
3 teaspoons cocoa powder
80g peanut butter chocolate (you can get fancy Reeses or actually Tesco do a very serviceable own brand block)
1 teaspoon baking powder
Chocolate peanut spread:
1 tablespoon peanut butter
1 tablespoon golden syrup
100g dark chocolate
750ml vanilla and chocolate ice cream
1 handful each of roasted salted peanuts and dark chocolate chips
3 large egg whites
150g caster sugar
Start with the sponge. Cream the butter, flour and sugar together, then add the eggs, baking powder, and peanut chocolate chopped into chunks. Line an 8 inch round tin and bake for 30 minutes at 180 degrees.
Make the chocolate peanut spread by heating the dark chocolate, peanut butter and golden syrup over a low heat and stirring continuously until a paste forms. Spread this on top of the warm sponge (the heat from the sponge will help it spread more easily).
Once the cake has cooled completely, take the ice cream out of the freezer. I used a combination of vanilla and chocolate ice creams but you can use any flavour you like really. Wait for the ice cream to soften before spreading it on top of the cake.
Sprinkle liberally with peanuts and dark chocolate chips and return to the freezer for the ice cream to thoroughly reset.
When you are ready to eat it, put the grill on high. Your egg whites must be broken into and whisked in a scrupulously clean glass bowl. This is why I can only make meringue at the grandpoops – I only have plastic mixing bowls. The good mixing bowls got lost to various bouts of drunken friends and food poisoning. The plastic is porous and retains tiny bits of fat from previous bakes and any fat in the egg whites will stop the meringue forming. So, bring a pan of water to the boil. Set the glass bowl on top and whisk the egg whites with an electric handheld whisk for five minutes, adding the sugar one spoonful at a time. At the end of five minutes, it should be thick and glossy.
Spoon the meringue on top of the sponge and ice cream, swirl with the back of a spoon and put under the grill for a minute or two until it browns on top.
Serve immediately to suitably impressed family and friends.