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.