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Ingredients
½ Madeira cake, cut into fingers
2 plums, stones removed, diced
1 tsp brandy
2 tsp caster sugar
55g/2oz cream cheese
1 tbsp Greek-style yoghurt
2 tsp icing sugar
½ orange, zest only
Method
1. Line a chefs' ring with the Madeira cake fingers.
2. Place the plums into a small frying pan with the brandy and caster sugar,
over a moderate heat, and cook for 5-7 minutes, or until the plums have stewed
down and softened.
3. Spoon the plums into the lined chefs' ring on top of the Madeira cake.
4. In a separate bowl, whisk together the cream cheese, yoghurt, icing sugar and
orange zest.
5. Place a spoonful of this mixture on top of the stewed plums.
6. Cover with 2-3 more fingers of Madeira cake, which have been trimmed to fit
the top of the chefs' ring.
7. Carefully remove the ring, and using a blowtorch, gently toast the outside of
the charlotte, to serve. |
