Baked gingerbread Alaska

NZ Herald 23/3/2010

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225 g	Plain flour
½ tsp	Ground ginger
½ tsp	Baking powder
½ tsp	Baking soda
¼ tsp	Salt
15 g	Demerara sugar
50 g	Butter, at room temperature
50 g	Treacle
50 g	Golden syrup
1	Egg
130 ml	Milk
4	Ice cream, balls of your favourite icecream. Leave in freezer until required
150 g	Eggs, whites, at room temperature
1 pinch	Salt
375 g	Sugar, split into two amounts
200 g	Slivered almonds

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.