The Jubilee Pudding: 70 Years in the Baking contest on BBC One crowned a new and original pudding that will be the centerpiece for the Platinum Jubilee celebrations this year.
Previous celebratory recipes have gone down in British food history including the Coronation chicken and Victoria sponge. Now, a new pudding will be the subject of street parties, family events and community gatherings across the nation in celebration of Queen Elizabeth II’s historical milestone for her 70th anniversary of her as reigning monarch.
The Jubilee Pudding has to fit specific criteria. It is something that can be made in a home kitchen, contains easily accessible ingredients, tells a story and has the potential to stand the test of time as it will be made for years to come.
Read more: Free picnic to be held at Guildford Castle for Queen’s Platinum Jubilee
What is the Platinum Pudding?
Jemma Melvin won the Jubilee Pudding contest yesterday, on Thursday May 12, with her Lemon Swiss Roll and Amaretti Trifle pudding. Her recipe for her was inspired by three main women in her life for her including her grandma the Queen of Trifles, who taught her how to bake.
Jemma won by a unanimous vote from judges including Dame Mary Berry and MasterChef judge and chef Monica Galetti. Camilla, the Duchess of Cornwall was also on hand to announce the winner.
The pudding was a triumph out of 5,000 initial entries across the UK, going to a final 50 and top five.
What ingredients do I need for the Platinum Pudding?
The ingredients for the Platinum Pudding are made to be easily accessible for everyone to buy from supermarkets and also to make in a simple way at home. You will need the following for each component of the Lemon Swiss Roll and Amaretti Trifle:
the swiss rolls
- Four large free-range eggs
- 100g caster sugar and extra for dusting
- 100g self-raising flour, sieved
- Butter for greasing
- Four large free-range egg yolks
- 135g granulated sugar
- 85g salted butter, softened
- One lemon for zest only
- 80ml fresh lemon juice
St Clement’s jelly
- Six gelatin leaves
- Four unwaxed lemons
- three oranges
- 150g golden caster sugar
- 425ml double cream
- Three large free-range egg yolks
- 25g golden caster sugar
- One tablespoon cornflour
- One teaspoon lemon extract
- Two free-range egg whites
- 170g caster sugar
- 170g ground almonds
- One tablespoon amaretto
- Butter or oil for greasing
chunky mandarin coulis
- 397g tinned mandarins x Four
- 45g caster sugar
What is the recipe for the Platinum Pudding?
There are six components to make for the complete pudding. To make the Swiss rolls, you should follow this method:
- Preheat the oven to 180 Celsius and grease and line two Swiss roll tins with baking paper
- In a large bowl, beat the eggs and sugar together with an electric hand whisk for approximately five minutes
- Using a metal spoon, gently fold in the flour and divide between the two tins and bake for 10–12 minutes
- Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper
- Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help, and leave to cool
To make the lemon curd, you should do the following:
- Place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water
- Whisk until combined and whisk continuously as the curd cooks until thickened after around 15 minutes
- Pour into a clean bowl and set aside to cool
To make the St Clement’s jelly, follow this method:
- Soak the gelatine leaves in cold water for five minutes to soften
- Using a vegetable peeler, peel six strips from a lemon and six strips from an orange and put these into a saucepan with the sugar and 400ml water
- Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved then remove from the heat and discard the peel
- Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool
- Squeeze the lemons and oranges, so you have 150ml of both lemon and orange juice
- Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set
To make the amaretti biscuits, simply do the following:
- Preheat the oven to 180 Celsius and in a large bowl, beat the egg whites until firm
- Mix the sugar and almonds gently into it, then add the amaretto and fold in gently until you have a smooth paste
- Place some baking paper on a baking tray and lightly brush with butter or oil, then place small heaps of the mixture approximately two cm apart using a teaspoon, as they will expand during cooking
- Bake for approximately 15–20 minutes or until golden brown and then remove from the oven and set aside to cool
To make the chunky mandarin coulis, you should follow these steps:
- Strain two tins of mandarins
- Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down
- Remove from the heat and in a small bowl, stir the arrowroot with two tablespoons cold water to make a paste, then add to the warm mandarins
- Add the lemon juice and mix well before pouring into a large bowl
- Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely
To assemble the whole pudding, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm slices and place upright around the bottom edge of the trifle dish so the swirl is visible.
Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.
Pour the St Clement’s jelly over the Swiss roll layer and set it aside in the fridge to completely set. This will take approximately three hours.
Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis and in a large bowl, whip the double cream until soft peaks form then spoon this over the coulis.
Crumble over the reserved amaretti biscuits and decorate with optional chocolate bark shards.