Place the hot cross bun pudding base on a cake stand or serving platter. If you don’t have a kitchen blow torch, place it on a baking tray (with no lip, so it can be easily removed).
Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the pudding base, remove all the cling film.
Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour. I like to use a kitchen blow torch to brown the outside of the meringue. If you don’t have access to a kitchen blow torch, place the Hot Cross Bomb Alaska on a baking tray in the centre of the hot oven for 3-4 minutes (or 6-9 minutes if frozen) or until the meringue is set on the outside and golden in colour.
Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate.
Using the piping bag filled with meringue, pip a cross over your dome, and serve immediately.