Pear and Peach Charlotte Recipe

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serves: 6 - 8

Taken from Tasty by Tony Singh (Headline)


  • 200g caster sugar
  • 200ml water
  • 2 ripe peaches, stoned and chopped into small dices
  • 50g butter
  • 2 ripe pears, peeled and cored
  • 200–300g whipping cream
  • 40g icing sugar
  • 2 good-quality Swiss rolls, thinly sliced


  • Line a 900g plastic pudding basin or similar-sized bowl with cling film.

  • Combine the sugar and water in a pan and bring it to the boil, then simmer for 3 minutes or until syrupy. Remove from the heat.

  • Cook the peaches gently in 25g butter until softened – about 5 minutes – then set aside to cool.

  • Slice the pears into thin wedges and cook very gently in the remaining 25g butter until just soft – again, about 5 minutes, then leave to cool.

  • Whip the cream with the icing sugar until when you lift the whisk it leaves a ribbon trail (semi-whipped).

  • Line the pudding basin with Swiss roll slices and moisten them by brushing with some of the sugar syrup. Cover the slices with a thin layer of the whipped cream. Place a layer of the peaches over the base of the pudding, followed by a bit more cream. Lay more Swiss roll slices on top of the cream and follow this with a layer of the pears. Finish with the remainder of the Swiss roll slices (any leftover cream can be used for serving).

  • Cover with more cling fi lm and weigh down lightly with a side plate or something that fits well and a tin of beans. Chill for 4–5 hours.

  • To serve, carefully turn the Charlotte out on to a serving plate, remove the cling film and slice. Serve with leftover whipped cream.

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