Ingreadient :

• 1 Madeira cake
• 4 ginger knobs in syrup
• 1 x 400g tub ice cream
• 225g caster sugar
• 100ml water
• 4 eggs whites only
• 600ml goats milk
• 200g caster sugar
• 100ml golden syrup
• 2 cinnamon sticks broken up
• 1 tsp baking powder

Direction :

1. Place the sugar and water into a pan and slowly bring to the boil until syrupy and the temp reaches 121c.
2. Whisk the egg whites until firm peaks, turn the mixer to a low speed and pour the sugar mixture in a steady stream. Beat for a further 5 minutes.
3. Put the sauce ingredients into a pan, bring to the boil and then simmer for 45 mins.
4. Put the cake, ginger and ice cream onto a cake stand, pipe the meringue all over then colour with a blow touch and serve with the sauce.