1 x 18cm | 7 in Victoria sandwich

150 ml | ¼ pint sugar syrup

choice of 340 g | 12 oz fresh fruits, such as peaches, strawberries, ect.

1.14 liters | 2 pints vanilla, chocolate or strawberry ice cream

4 egg whites

225 g | 8 oz caster sugar

3 tablespoons brandy

1. Put the sponge cake on a plate with a good lip and sprinkle with a little of the sugar syrup.
2. Arrange the fruit on top of the cake and cover with ice cream.
3. Preheat the oven to 230°C| 450°F | gas mark 8.
4. Meanwhile, make the meringue: whisk the egg whites to stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with a large metal spoon.
5. Place the meringue in a piping bag fitted with a star nozzle and pipe it over the cake and ice cream.
6. Place the pudding in the oven for about 10 minutes until it has turned golden-brown.
7. Meanwhile heat the brandy. When the meringue is browned, light the brandy and pour it flaming over the meringue. Serve immediately.

 Wine: RICH SWEET WHITE