Platinum Jubilee pudding recipe

2022 - 5 - 13

Post cover — Image courtesy of "Mirror.co.uk"

Platinum Pudding recipe - how to make perfect lemon and amaretti ... (Mirror.co.uk)

The winning Platinum Pudding has been unveiled ahead of the Queen's Platinum Jubilee celebrations, as amateur baker Jemma Melvin won the competition.

- Pour the St Clement's jelly over the Swiss roll layer and set aside in the fridge to completely set. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely. Remove from the oven and set aside to cool. - To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml water. - To make the lemon curd, place theegg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don't let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. Add the amaretto and fold in gently until you have a smooth paste. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set. - Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately five minutes or until light and pale.

Jubilee Pudding recipe: how to make Queen's Platinum Jubilee trifle ... (NationalWorld)

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But cost and an availability of items are not the only barriers to making the recipe at home. To find out, we used Tesco as a price benchmark, opting for the cheapest product available and using the BBC recipe’s recommended “shortcuts”, such as using ready-made lemon curd and custard. Melvin has said she hopes “everyone across the country” will make her dessert”, and that she’s made the recipe “really accessible”. Speaking about the inspiration behind her winning trifle, Melvin explained: “This particular trifle is a tribute to three women: it’s my Gran, my Nan and the Queen herself.” Her dish was named the winner of BBC One’s The Jubilee Pudding: 70 Years In The Baking after a unanimous decision by the judges, who included Dame Mary Berry and Monica Galetti. After deciding to compete after a friend’s suggestion, the competition winner described the experience as “surreal.”

Heart Breakfast's Amanda Holden taste tests the Platinum Jubilee ... (Heart)

Jemma Melvin's Lemon and Swiss Roll Amaretti Trifle was named the official pudding for the Queen's Platinum Jubilee.

To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Add the lemon juice and mix well before pouring into a large bowl. Pour over the mandarin coulis. To make the chunky mandarin coulis, strain two tins of mandarins. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Squeeze the lemons and oranges, so you have 150ml of both lemon and orange juice. Remove from the heat. Whisk until combined and whisk continuously as the curd cooks until thickened. Using a teaspoon, place small heaps of the mixture approximately two cm apart, as they will expand during cooking. Pour into a clean bowl and set aside to cool.

How to make the lemon trifle crowned Platinum Pudding for the ... (The Independent)

Keen to make your own Jubilee pudding? Here's Melvin's recipe in full. Jemma's Lemon Swiss Roll and Amaretti Trifle. Serves 20. Prep time: over two hours. Cook ...

To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Pour the melted chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Add the lemon juice and mix well before pouring into a large bowl. To make the chunky mandarin coulis, strain two tins of mandarins. Remove from the heat. Squeeze the lemons and oranges, so you have 150ml of both lemon and orange juice. In a large bowl, beat the egg whites until firm. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Whisk until combined and whisk continuously as the curd cooks until thickened. However, you could always halve the recipe to serve 10.