Plum Charlotte recipe

Plum Charlotte Recipe

Plum Charlotte is a classic British dessert, consisting of a light and airy sponge cake filled with sweet plums and a creamy custard. It’s the perfect end to any meal! This recipe is easy to follow and will have your friends and family coming back for more.

Ingredients

For the sponge cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter, melted and cooled
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup whole milk

For the filling:

• 4 cups fresh plums, pitted and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 tablespoons cold butter, diced

For the custard:

• 2 cups whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract

Preparation

Step 1: Preheat oven to 350°F.

Start by preheating the oven to 350°F. Grease and line the bottom and sides of a 9-inch springform pan with parchment paper.

Step 2: Make the sponge cake.

In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. In a separate bowl, whisk together the melted butter, vanilla, eggs, and milk. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.

Step 3: Make the filling.

In a medium bowl, combine the plums, sugar, cornstarch, cinnamon, nutmeg, and ginger. Toss gently to combine. Dot the top of the cake with the diced butter. Spread the plum mixture evenly over the top. Bake for an additional 25-30 minutes, until the top is golden brown.

Step 4: Make the custard.

In a medium saucepan, whisk together the milk, egg yolks, sugar, and flour until smooth. Heat over medium-low heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in the heavy cream and vanilla. Pour the custard over the plums and let cool to room temperature.

Step 5: Serve.

Once cooled, carefully remove the sides of the springform pan. Serve chilled or at room temperature. Enjoy!