Recipe for Dinner
6 slices carob cake 150 ml/1/2 pt/1/2 cup orange juice
3 oranges, peeled and chopped
3 egg whites
75 g/3 oz/1/2 cup caster (superfine) sugar
1 quantity Carob Chip Ice Cream
In a greased, shallow ovenproof glass dish, place the slices of cake and soak with the orange juice. Sprinkle the chopped fruit over the top. Whisk the egg whites until stiff and add the sugar. Continue whisking until stiff again. Pile spoonfuls or scoops of the ice cream on to the fruit and cake base and cover completely with the meringue. Bake in a very hot oven at 240°C/475°F/gas mark 9 for 3-5 minutes until the meringue is just turning golden. Serve immediately.