General

Jubilee Pudding recipe: how to make Platinum Jubilee trifle

Jubilee Pudding recipe: how to make Platinum Jubilee trifle

The lemon Swiss roll and amaretti trifle answered Fortnum & Mason’s challenge to make an original pudding

The official pudding of the Queen’s Jubilee festivities is Jemma Melvin’s lemon-swiss roll and amaretti trifle, which beat out 5,000 other desserts.

Signing up to our NationalWorld Today newsletter

Inspired by the 31-year-old copywriter’s grandparents – as well as Her Majesty – the trifle will go down British royal culinary history alongside coronation chicken and Victoria sponge.

After deciding to enter at the suggestion of a friend, the contest winner described the experience as “surreal.”

Here’s everything you need to know about it.

What is the recipe?

Melvin’s trifle consists of lemon curd swiss roll on the bottom, St Clement’s jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied zest, chocolate chips and crushed amaretti biscuits,

The winning recipe is available online at BBC Good foodFortnum & Mason and The Big Jubilee Lunch.

Jemma Melvin with her lemon swiss roll and amaretti trifle that surpassed 5,000 desserts to become the official pudding of the Queen’s jubilee celebrations (Picture: PA)

Speaking about the inspiration behind her winning trifle, Melvin explained, “This particular trifle pays tribute to three women: it’s my grandma, my grandma and the queen herself.”

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

“My grandmother’s signature dish was always a trifle; we called her the queen of trifles. And the queen had lemon posset at her wedding.’

How much will it cost to make?

The Big Jubilee Lunch Charity teamed up with royal grocer Fortnum and Mason to challenge members of the British public to create an original and festive cake, pie or pudding that met the criteria of being fit for a Queen, a memorable story and taste good while being “feasible” for home bakers.

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

But how viable is making the pudding at home as the cost of living ramps up and inflation and other economic factors drive up the prices of everyday food items?

We also divide the prices by the amount of an ingredient used. For example: 1 kg of flour is 40 pence, but since we only use 100 g of it, we mentioned that it costs 4 pence.

(Photo: BBC food)
  • Four eggs – 56p
  • 100 g caster sugar – 16p
  • 100 g self-raising flour – 4p
  • 4x 298g canned mandarins £2.80
  • 45g caster sugar – 7p
  • 2 bags arrowroot – 40p
  • 1/2 lemon – 15p
  • 300g lemon curd – £1.40
  • 1 pack of lemon jelly – 70p
  • 500ml custard – 50p
  • 100g Amaretti biscuits – not available at Tesco but £1.49 at Waitrose
  • 50g pieces of white chocolate (for the “jeweled chocolate bark”) – 23p

The BBC recipe claims to serve 20 people, so if we divide £8.50 by 20 we get a cost per person of about 43 pence.

Of course, this estimate gives the ingredient list the benefit of the doubt, dividing prices by how much of an item is used.

If you had to put away your kitchen by buying everything, it becomes much more expensive – £27.84 at ASDA, for example.

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

Following the BBC recipe and making each part from scratch takes an estimated three hours.

You will also need two Swiss roll tins measuring approximately 24cmx34cm and a trifle dish with a capacity of approximately 3.5 liters in your kitchen.

What were the other finalist desserts?

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

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 were among the judges.

Shabnam, who described 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 Mumbai-inspired recipe for falooda cake with roses symbolized the Commonwealth and how Britain had evolved into a multicultural society.

Susan, a retired sales manager, said her four country puddings, including Scottish berries, Yorkshire rhubarb, Welsh cakes and Irish butter and cream, were inspired by the coming together of the UK.

Sam, a Warwickshire lawyer, submitted an anniversary cake based on the classic Victoria sponge but in the shape of a crown and with a Dubonnet jam, which she read was the Queen’s favorite drink.

Kathryn, an Oxfordshire composer and oboist, believed that her passion fruit and thyme frangipane pie is ideal for the Queen’s historic celebration as it is a ‘light summer pudding’.