Jubilee Pudding Recipe: How to Make Platinum Jubilee Trifle

The Lemon Swiss Roll and Amaretti Trifle answered Fortnum & Mason’s challenge to create an original pudding

Platinum Jubilee Pudding Contest Winner Announced: The Official Pudding of the Queen’s Jubilee Celebration is Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle.

The trifle beat – which beat 5,000 other desserts and was inspired by both the 31-year-old copywriter’s grandparents and Her Majesty – will go down in culinary history for British royalty alongside coronation chicken and Victoria sponge.

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After deciding to enter the competition at the suggestion of a friend, the competition winner described the experience as “surreal.” Melvin said she hopes her winning recipe will be made by bakers across Britain to celebrate the Queen’s 70 years on the throne after beating four other inventive bakers in the final stages.

Here’s everything you need to know about it.

What’s the recipe?

Melvin’s Trifle consists of Lemon Curd Swiss Roll on the bottom, St Clement’s Jelly, lemon pudding, amaretti biscuits, tangerine coulis, fresh whipped cream, candied peels, chocolate chips and shredded amaretti biscuits.

Jemma Melvin with her Lemon Swiss Roll and Amaretti Trifle, which beat 5,000 desserts to become the official pudding of the Queen’s Jubilee celebration (Picture: PA)

Discussing the inspiration behind her winning little thing, Melvin explained, “This particular little thing pays homage to three women: it’s my grandma, my nan and the queen herself.”

She added: “My grandma taught me how to bake, she taught me all the elements, everything from scratch.

“My grandmother’s favorite dish was always a little something; we called her the queen of little things. And the Queen had lemon posset at her wedding.”

How much will it cost to make?

The Big Jubilee Lunch Charity has teamed up with royal grocer Fortnum and Mason to challenge members of the British public to create an original and celebratory cake, tart or pudding that meets the criteria to be fit for a Queen, a having memorable history and tasting good while being “attainable” for home bakers.

Melvin has said that she hopes “everyone across the country will ‘make her dessert'” and that she made the recipe “really accessible.”

But as the cost-of-living crisis rages on and inflation and other economic factors drive up the prices of everyday groceries, how profitable is it to make the pudding at home?

We also divide prices by the amount of an ingredient used. Example: 1kg of flour costs 40p, but as we only use 100g of it we have quoted it as 4p.

(Photo: BBC Food)
  • Four Eggs – 56p
  • 100 g powdered sugar – 16 pcs
  • 100 g self-raising flour – 4 pcs
  • 4x 298g Canned Tangerines £2.80
  • 45 g powdered sugar – 7p
  • 2 arrowroot bags – 40p
  • 1/2 lemon – 15p
  • 300g lemon curd – £1.40
  • 1 packet of lemon jelly – 70p
  • 500ml pudding – 50p
  • 100g Amaretti biscuits – not available from Tesco but £1.49 from Waitrose
  • 50g white chocolate chips (for the “jeweled chocolate bark”) – 23 pcs

The BBC recipe is designed to serve 20 people. So dividing £8.50 by 20 gives us a cost per person of around 43p.

This estimate, of course, gives the ingredient list the benefit of the doubt and divides prices by the quantity of an item used.

If you’ve had to stock up your kitchen by getting everything, it will be a lot more expensive – £27.84 at ASDA for example.

But cost and item availability aren’t the only obstacles to making the recipe at home.

Following the BBC recipe and making all the components from scratch will take an estimated time of up to three hours.

You will also need two jelly roll tins measuring approx. 24 cm x 34 cm and a trifle bowl with a capacity of approx. 3.5 liters in your kitchen.

What were the finalists’ other desserts?

Finalists Kathryn, Jemma, Sam, Shabnam and Susan all traveled to London to make their puddings at Fortnum & Masons’ tea room, which Dame Mary Berry described as “very chic”.

Judges included Monica Galetti of MasterChef: The Professionals, journalist Jane Dunn, former Bake-Off champion Rahul Mandal, pastry chef Matt Adlard and culinary historian and author Regula Ysewijn.

Shabnam, who credited the queen as a role model in her life, believed she had the “perfect cake” to commemorate the monarch’s long reign.

She said her recipe for a Mumbai-inspired Rose Falooda cake symbolizes the Commonwealth and how Britain has evolved into a multicultural society.

Susan, a retired sales manager, said her Four Nations pudding, which includes Scottish berries, Yorkshire rhubarb, Welsh cakes and Irish butter and cream, was inspired by the UK coming together.

Sam, a Warwickshire barrister, submitted a jubilee bundt cake based on the classic Victoria sponge but shaped like a crown and containing a Dubonnet marmalade, which she said was the Queen’s favorite drink.

Kathryn, an Oxfordshire-based composer and oboist, believed her passion fruit and thyme frangipane tart was ideal for the Queen’s historic celebration because it was a “light summery custard”.

https://www.nationalworld.com/lifestyle/food-and-drink/jubilee-pudding-recipe-how-to-make-queens-platinum-jubilee-trifle-bbc-competition-winner-ingredients-cost-3692570 Jubilee Pudding Recipe: How to Make Platinum Jubilee Trifle


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