Ingredients

Cake:

1. 140g Glutafin Gluten Free Select Multipurpose White Mix
2. 100g Ready to Eat dates
3. 100ml boiling water
4. 25g melted butter
5. 90g dark muscovado sugar
6. 1 tbsp black treacle
7. ½ tsp vanilla extract
8. 1 ½ tsp bicarbonate of soda
9. 1 egg

900ml vanilla or caramel ice-cream

Sauce:

1. 150 ml double cream
2. 100g butter
3. 150g muscovado sugar
4. 3 tbsp golden syrup
5. 1 tsp vanilla extract
6. Pinch of salt (optional)

Meringue:

1. 3 egg whites
2. 75g caster sugar

20cm cake tin
Blow torch (optional)
Parchment paper
Blender (optional)

Method

1. Place dates and water in a large covered bowl and microwave for 2-3 minutes to soften. Alternatively boil the water in a kettle, pour over the dates and leave to stand for 10 minutes.
2. Add the bicarbonate of soda and mix then leave to stand for 10 minutes. Once softened mash to a paste or puree in a blender for a smoother paste.
3. Pre-heat oven to 210 degrees C/190 fan gas mark 6.
4. Grease a 20cm round cake tin and sprinkle with a little flour mix to coat. Line the base of the tin with baking parchment.
5. Place all the ingredients for the cake including the dates in a large mixing bowl and beat with an electric mixer or vigorously with a wooden spoon for 1-2 minutes until you have a smooth runny cake batter.
6. Pour into the prepared tin and bake for 20-25 mins.
7. While the sticky toffee pudding cake is in the oven, make the sauce. Melt the butter, sugar and golden syrup together in a small pan until the sugar has dissolved. Add the cream, vanilla and salt and simmer for 2 minutes until the sauce is thickened. Remove from the heat and leave to cool.
8. Cool the cake in the tin for 5 minutes then turn out onto a wire rack to cool.  The cake can be made in advance and frozen wrapped in cling film and foil.
9. Once cool place on your serving plate and scoop on balls of ice-cream to make a mound.
   OR
   Remove the ice-cream from the freezer and allow to soften slightly, scoop into a 20cm bowl or basin and then refreeze until it is firm then tip out onto the base.
10. Make the meringue. Whisk the egg whites to stiff peaks. Add the sugar one tablespoon at a time and continue to whisk until it has a shiny appearance (and stiff peaks). Pipe or spread the meringue all over the Alaska. Using a blow torch, toast the meringue all over (this can also be done in an oven at 230 degrees C / Fan 210 / Gas Mark 8 for 4-5 minutes). It will expand so make sure you have enough room above the Alaska.
11. Slice and serve with oodles of sauce!