Sticky Toffee Baked Alaska | Bake With Stork
Discover The Pink Whisk’s Sticky Toffee Baked Alaska recipe, a scrumptious dessert which is perfect for a summer dinner party.
Ingredients
- 50 grams Stork
- 50g soft light brown sugar
- 1 egg, large
- 50g plain flour
- ¼ tsp bicarbonate of soda
- 50g dried pitted dates
- 100ml boiling water
- 1 litre of toffee ice cream
- 4 egg whites, large
- 225g golden caster sugar
- 50g soft brown sugar
- 300ml Elmlea double
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