As the Queen's Platinum Jubilee edges nearer, communities across the UK will be gearing up to celebrate. Thousands of street parties are expected to be thrown across the historical bank holiday weekend in honour of Queen Elizabeth II's 70-year reign.
Many people's attention will turn to perfecting a street party buffet fit for royalty. You can't go wrong with favourites like sausage rolls, finger sandwiches or scones with jam and cream. But if you're looking for more inspiration, then why not go all out and try the official pudding of the Platinum Jubilee?
The dish - a lemon Swiss roll and amaretti trifle - beat 5,000 other desserts to the prestigious title. Jemma Melvin, 31, created the recipe and said it was a tribute to three women: her gran, her nan and the Queen.
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She said: “My grandma taught me to bake, she taught me all the elements, everything from scratch. My nan’s signature dish was always a trifle; we used to call her the queen of trifles. And the Queen had lemon posset at her wedding.”
Ms Melvin’s trifle, consisting of lemon curd Swiss roll on the bottom, St Clement’s jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied peel, chocolate shards and crushed amaretti biscuits, was crowned on BBC One’s The Jubilee Pudding: 70 Years In The Baking.
The judges, including Dame Mary Berry and Monica Galetti, came to a unanimous decision. It followed royal grocer Fortnum and Mason joining forces with the Big Jubilee Lunch Charity to challenge members of the British public to create an original and celebratory cake, tart or pudding for the Jubilee.
Keep on reading to find the full list of ingredients and how to make the delicious treat yourself. As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch.
Ingredients
For the Swiss rolls
- 4 large free-range eggs
- 100g/3½oz caster sugar, plus extra for dusting
- 100g/3½oz self-raising flour, sieved
- butter, for greasing
For the lemon curd
- 4 large free-range egg yolks
- 135g/4¾oz granulated sugar
- 85g/3oz salted butter, softened
- 1 lemon, zest only
- 80ml/2½fl oz fresh lemon juice
For the St Clement’s jelly
- 6 gelatine leaves
- 4 unwaxed lemons
- 3 oranges
- 150g/5½oz golden caster sugar
For the custard
- 425ml/15fl oz double cream
- 3 large free-range egg yolks
- 25g/1oz golden caster sugar
- 1 tbsp cornflour
- 1 tsp lemon extract
For the amaretti biscuits
- 2 free-range egg whites
- 170g/6oz caster sugar
- 170g/6oz ground almonds
- 1 tbsp amaretto
- butter or oil, for greasing
For the chunky mandarin coulis
- 4x tins mandarins, around 300g each
- 45g/1¾oz caster sugar
- 16g/½oz arrowroot (2 sachets)
- ½ lemon, juice only
For the jewelled chocolate bark
- 50g/1¾oz mixed peel
- 1 tbsp caster sugar (optional)
- 200g/7oz white chocolate, broken into pieces
To assemble
- 600ml/20fl oz double cream
Method
To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale.
Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through.
For full step-by-step instructions, download the recipe here.
