- 4 extra-large free-range eggs
- 2 cups Woolworths Madagascan vanilla bean ice cream, softened
- 1 t vanilla extract
- 1 x 280 g Woolworths Madeira cake, loaf, torn into pieces
- Butter, for greasing
Preheat the oven to 180°C. Whisk the eggs until light and frothy. Beat in the ice cream and vanilla.
Place a layer of cake in a greased 1-litre baking dish and pour over the ice-cream mixture. Press down on the cake with a spatula to make sure it soaks up the liquid. Bake for 30 minutes, or until golden, pulled and just set.
Cook’s note: You could cover the dish with foil after about 20 minutes to prevent the top from going too dark.