Whip up meringue and top your favourite ice cream for this hot and cold Christmas pud.
- For the meringue
- 70ml water
- 31g glucose
- 300g caster sugar
- 200g egg whites
- For the filling
- 1 tub of vanilla ice cream
- 1 thick slice of Panatone
Gently bring the sugar, glucose and water to a soft boil until it forms a sugar syrup.
Whip the egg whites and add the sugar syrup slowly to the semi whipped whites, then whip till cool on a slower speed.
Place the panotone into the bottom of the dish, then top with 3 scoops of ice cream then top with meringue and bake in the oven at 180°c full fan for approximately 5 minutes.