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Joyce Molyneux
6
Easy
By Joyce Molyneux
Published 1990
The recipe for Charlotte Louise was given to us by Sally Jaine. It really is a splendid pudding with its filling of chocolate, orange and cream enclosed in a shell of finger biscuits.
Line a 900 ml/1½ pint mould with clingfilm, then with the sponge finger biscuits, sprinkling with the Curaçao, as for the Coffee and Praline Charlotte.