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Blackcurrant Charlotte  Veg    CD  DP  English  30mins plus chilling


Serves 8   Cold  Vegetarian   Fruit  Alcohol Pudding  Dessert  England  British  Europe



125g/5oz Fresh Blackcurrants

50g/2oz Caster Sugar

3 tbsp Kirsch

150ml/5 fl.oz. Water

About 40 Sponge Fingers

300ml/10 fl.oz. Double Cream

50g/2oz Icing Sugar

1 x 225g/8oz jar Blackcurrant Jam


1. Top, tail and wash the blackcurrants and place in a bowl with the caster sugar.

2. In a bowl, mix together the Kirsch and water. Quickly dip the sponge fingers, one at a time, in the Kirsch and water, without soaking them, and use to line a loose bottomed cake tin. You will probably need 8 for the base and about 20 for the sides. Place the side ones upright and trim off any extra bits that come above the top of the tin.

3. Whip the cream with the icing sugar until stiff then fill the lined cake tin with alternate layers of blackcurrant jam, sponge fingers, sugared blackcurrants (reserving some for decoration) and whipped cream.

4. Cover the tin with a weighted plate and chill for 12 hours or overnight.

5. To serve, turn the charlotte out onto a serving plate and decorate with cream. 

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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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