Method

• 1.
  Use a knife to cut sponge base into a circle (2cm thick) using rim of pudding basin as a guide. Set aside on a baking tray.
• 2.
  Line the pudding basin with plastic wrap (with some over hanging to help lift out the ice-cream) and then pack in the ice cream. Freeze for 1 hour.

• 3.
  Preheat the oven to 220°C.
• 4.
  Meanwhile, place 120ml water and the sugar in a heavy-based saucepan over a low heat, stir to dissolve the sugar then bring to the boil for 5 minutes (or until a droplet put into cold water has a soft but firm consistency).
• 5.
  Place the egg whites in a copper or stainless-steel bowl, add the cream of tartar and whisk until soft peaks form.
• 6.
  Slowly, pour the sugar syrup into the egg white mixture, beating all the time, until it cools (you can speed up the process by doing this over a bowl of iced water).
• 7.
  Lift out the ice-cream using the plastic wrap as handles. Place the ice-cream on the sponge base, discarding the plastic. Quickly spoon or pipe the cold meringue mixture over the ice-cream and sponge are completely covered. Immediately place in oven and bake for 5-6 minutes, until golden brown.
• 8.
  Serve immediately.