Charlotte Louise

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

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.


  • 18 sponge finger biscuits
  • 25 ml/1 fl oz Orange Curaçao


Line a 900 ml/ pint mould with clingfilm, then with the sponge finger biscuits, sprinkling with the Curaçao, as for the Coffee and Praline Charlotte.