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Plum Charlotte with Whisky Sauce

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Plum Charlotte with Whisky Sauce

Dish layered with plums and breadcrumbs, poured with orange juice and baked till golden. Served with a cinnamon flavored whiskey sauce.


  • 50 gm butter
  • 150 gm fresh white breadcrumbs
  • 750 gm plums - halved and stoned
  • 100 gm grated jaggery
  • 1 tsp grated lemon rind
  • 1 Tbsp lemon juice
  • 225 ml orange juice

  • Whisky Sauce:
  • 4 yolks
  • 75 gm castor sugar
  • 250 ml cream
  • 250 ml milk
  • 2" stick cinnamon
  • 3 Tbsp whisky


  1. Brush base and sides of a shallow baking dish with a little butter.
  2. Sprinkle on 1 tbsp breadcrumbs. Cover with a layer of plums.
  3. Sprinkle on some jaggery, rind and lemon juice. Dot with butter.
  4. Continue layering the ingredients finishing with breadcrumbs.
  5. Pour on orange juice. Bake at 190 degrees C for 40-45 minutes or until the plums are tender and breadcrumbs golden in color.
  6. Serve immediately with whisky sauce.

  7. For the Sauce:
  8. Whisk yolks and sugar together for 5 minutes. scald cream, milk and cinnamon.
  9. Pour hot liquid onto yolk mixture. Strain into a clean pan.
  10. Thicken stirring continuously over a gentle flame.
  11. Remove from the heat. Cool.
  12. Remove the cinnamon and flavor with whisky.
  13. Serve cold with the pudding.