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Plum Charlotte with Whisky Sauce


Plum Charlotte with Whisky Sauce

Plum Charlotte with Whisky Sauce



Recipe Servings


Recipe Cook Time


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


Brush base and sides of a shallow baking dish with a little butter.

Sprinkle on 1 tbsp breadcrumbs. Cover with a layer of plums.

Sprinkle on some jaggery, rind and lemon juice. Dot with butter.

Continue layering the ingredients finishing with breadcrumbs.

Pour on orange juice. Bake at 190 degrees C for 40-45 minutes or until the plums are tender and breadcrumbs golden in color.

Serve immediately with whisky sauce.

For the Sauce:

Whisk yolks and sugar together for 5 minutes. scald cream, milk and cinnamon.

Pour hot liquid onto yolk mixture. Strain into a clean pan.

Thicken stirring continuously over a gentle flame.

Remove from the heat. Cool.

Remove the cinnamon and flavor with whisky.

Serve cold with the pudding.