Glynn Purnell's Festive baked alaska

Makes: 1 cake


½ x 25g pack basil, chopped
250g Waitrose Christmas Mincemeat
1 litre vanilla ice cream
30 x 15cm sponge prebaked and cooled (or 300g pack Waitrose Madeira Cake, cut in half horizontally)
200ml stock syrup 
140ml dark rum
4 medium Waitrose British Free Range Blacktail Egg whites 
200g caster sugar  


1 Stir the chopped basil into the mincemeat. Beat the ice cream in a mixer to soften, taking care not to overbeat, as it will melt. Add
the mincemeat mixture to the ice cream and mix.

2 Lay out 3 pieces of clingfilm side by side (so they overlap each other by half) on a bench. Spoon ice cream into the middle and
roll into a 8cm-thick cylinder about 30cm long, and refreeze for 24 hours.

3 Arrange the sponge on a plate (it needs to measure about 30 x 8cm). Warm the stock syrup with 40ml of the dark rum and pour over the sponge to soak it. 

4 Meanwhile, whip the egg whites in a mixer to stiff peaks, then gradually add the sugar. Remove the clingfilm from the
ice cream. Lay the ice cream on the sponge, then carefully, with a large palette knife, cover with meringue.

5 Blow torch the meringue until golden. Warm the remaining rum, ignite and pour over the Alaska. Serve!