Jubilee trifle recipe: How to make the dessert for the Queen’s 70 year celebration

A new and original pudding will act as the centerpiece for the Queen’s Platinum Jubilee celebrations this year.

The chosen dessert was selected out of 5,000 initial entries across the UK and whittled down to a top 50 and then five final bakers. BBC One’s The Jubilee Pudding: 70 Years in the Baking contest chose the pudding that will go on to be recreated for 50 plus years to come.

The new pudding should be 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. It follows in the footsteps of the Coronation chicken and Victoria sponge recipes that have gone down in British food history.

Read more: When is the Jubilee Bank Holiday weekend? The Queen’s Jubilee dates and schedule

What is the Platinum Jubilee Pudding?

The chosen pudding is a Lemon Swiss roll and Amaretti Trifle. Jemma Melvin created the original dessert and won the Jubilee Pudding contest on BBC One on Thursday May 12.

Camilla, the Duchess of Cornwall announced the winner after meeting the five amateur bakers that made it down to the final round of the once-in-a-lifetime competition. Judges including Dame Mary Berry and MasterChef judge and chef Monica Galetti were on hand to try the puddings and come to a decision.

Jemma’s lemon pudding was inspired by three important women in her life including her grandma, who was known as the Queen of Trifles. Jemma was also taught how to bake by her grandmother, which made the win extra special.

What are the ingredients for the Queen’s dessert?

To make the Queen’s new dessert, also known as the Platinum Pudding, you will need the following ingredients which are easily accessible to buy can be used simply 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

Lemon curd

  • 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 gelatine leaves
  • Four unwaxed lemons
  • Three oranges
  • 150g golden caster sugar

Custard

  • 425ml double cream
  • Three large free-range egg yolks
  • 25g golden caster sugar
  • One tablespoon cornflour
  • One teaspoon lemon extract

Amaretti biscuits

  • 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 Platinum Jubilee Pudding recipe?

There are six parts to make the complete Platinum 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.

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