Amateur baker's dessert is winner of Platinum Jubilee Pudding contest

Amateur baker’s lemon Swiss roll and amaretti trifle inspired by dessert served at Queen’s wedding in 1947 is unanimously crowned winner of the Platinum Jubilee Pudding contest

  • Jemma Melvin, 31, from Southport, is Platinum Jubilee Pudding contest winner
  • Created Lemon Swiss Roll and Amaretti trifle inspired by Queen’s wedding menu
  • Copywriter is an amateur baker who was taught to cook by her grandmother
  • The Duchess of Cornwall was a surprise special guest at the filming of the final and announced the winning recipe

The winner of the national competition to find a Platinum Pudding fit for the Queen has been unveiled.

And what could be more quintessentially British… than a trifle?

The Lemon Swiss Roll and Amaretti trifle inspired by the Queen’s wedding menu beat more than 5,000 entrants to find a desert which will go down in the annals of history along with the Victoria Sponge and Coronation Chicken.

It was created by Jemma Melvin, a 31-year-old copywriter and keen amateur baker from Southport, Merseyside, who was taught by her grandmother.

She said the thought of having her pudding re-created up and down the country for Big Jubilee Lunches in June – as well as being sold in royal food store Fortnum & Mason – as ‘an absolute pleasure’.

Jemma Melvin, a 31-year-old copywriter and keen amateur baker from Southport, Merseyside, has been unveiled as  winner of the national competition to find a Platinum Pudding fit for the Queen

The Lemon Swiss Roll and Amaretti trifle inspired by the Queen’s wedding menu beat more than 5,000 entrants to find a desert which will go down in the annals of history along with the Victoria Sponge and Coronation Chicken

Her triumph was revealed in a BBC programme ‘The Jubilee Pudding: 70 Years in the Baking’ which followed the competition to celebrate the monarch’s seven decades on the throne by finding an original and celebratory cake, tart or pudding fit for royalty.

The winning trifle wowed judges, including Dame Mary Berry, Masterchef‘s Monica Galetti and Buckingham Palace Head Chef, Mark Flanagan, at the first mouthful – and it can be easily recreated by people at home.

Their decision to pick Jemma’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 on top – was unanimous.

The Duchess of Cornwall, who is Patron of The Big Jubilee Lunch, was a surprise special guest at the filming of the final and announced the winning recipe.

The amateur baker was inspired by make the lemon flavoured dessert after learning the Queen had lemon posset at her wedding to Prince Philip

The final five recipes shortlisted for the Queen’s Platinum Jubilee Pudding contest  


Prep time: over 2 hours | Cook time: 35 minutes | Serves: 20

Try this impressive trifle as a crowd-pleasing summer dessert. For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm / 9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. However, you could always halve the recipe to serve 10. For shortcuts to this recipe, see Jemma’s Top Tips below


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: 

  • 4 x 397g tinned mandarins 
  • 45g/1¾oz caster sugar 

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 

 1. 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 eggs 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.

2. 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. Leave to cool. 

3. To make the lemon curd, place the egg 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. This should take about 15 minutes. Pour into a clean bowl and set aside to cool. 

4. To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. 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/ 14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. 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/5fl oz 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. 

5. To make the amaretti biscuits, preheat the oven to 180C/ 160C Fan/ Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste.

6. Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/ ¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool. 

7. To make the chunky mandarin coulis, 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. In a small bowl, stir the arrowroot with 2 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.

8. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards. 

9. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/ 1in 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.

10. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 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. 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 the chocolate bark shards

JEMMA’S TOP TIPS: To simplify this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300g/10½oz ready-made lemon curd. Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint. For the custard, use 500ml/18fl oz ready-made custard. For the biscuits, use 100g/ 3½oz ready-made amaretti biscuits. Instead of making the jewelled chocolate bark, you can finish this trifle by scattering over the reserved amaretti biscuits, mixed peel and 50g/1¾oz white chocolate chunks


Prep time: over 2 hours | Cook time: 40 minutes | Serves: 12 

This fruit and herb sweet tart is filled with frangipane and cream cheese and topped with jelly. For this recipe you will need a 25cm/ 10in fluted tart tin. Instead of using freshly squeezed passionfruit to create the juice, you can replace this with 180ml/ 6fl oz ready-made passionfruit juice. 


For the Pastry: 

  • 230g/8¼oz plain flour, plus extra for dusting 
  • 125g/4½oz unsalted butter 
  • 75g/2¾oz icing sugar 
  • 1 free-range egg yolk 
  • 1 tsp vanilla paste 
  • 3 tbsp full-fat milk 

For the Frangipane: 

  • 85g/3oz unsalted butter
  • 85g/3oz caster sugar 
  • 85g/3oz ground almonds 
  • 15g/½oz plain flour 
  • 1 free-range egg 
  • 1 tbsp amaretto 

For the Passionfruit jelly: 

  • 175ml/6fl oz passionfruit juice (from approximately 8 very large passionfruits, sieved) 
  • 8 small thyme sprigs
  • 12g/⅓oz powdered gelatine 
  • 70ml/2½fl oz cold water 
  • 1 tsp vanilla extract

For the Cream cheese filling:

  • 340g/11¾oz cream cheese 
  • Pinch of salt
  • 1 tsp vanilla paste 
  • 50g/1¾oz icing sugar 
  • 110ml/3¾fl oz double cream

To decorate: 

  • Handful of cherries, raspberries and blueberries 
  • A few small mint leaves 
  • Edible gold leaf (optional) 

 1. To make the pastry, mix the flour, butter and sugar in a stand mixer with a paddle attachment until the butter is broken down. Add the egg yolk, vanilla and milk, then mix until it comes together. Wrap in cling film and leave to rest for at least 30 minutes in the fridge. 

2. Once chilled, roll out on a floured surface and line a 25cm/10in fluted tart tin, making sure to leave an overhang. Put it back in the fridge for a minimum of 30 minutes. Preheat the oven to 200C/ 180C Fan/ Gas 6. Blind bake the pastry, filled with baking beans, for 15 minutes then remove the beans and cook for an additional 5 minutes. Let the pastry cool for 10 minutes.

3. To make the frangipane, put all the ingredients in a bowl and mix until combined. Spread a thin layer in the tart shell and smooth before putting it in the oven. Cook for 20 minutes.

4. To make the passionfruit jelly, bring the passionfruit juice and thyme sprigs to a simmer in a saucepan, turn off the heat and leave for 30 minutes. Dissolve the gelatine in the cold water and set aside. Bring the passionfruit mixture back to a simmer, remove from the heat and then add the bloomed gelatine, sugar and vanilla paste and whisk until the gelatine has dissolved. Sieve the mixture into a bowl and leave to cool. 

5. To make the cream cheese filling, put the cream cheese, salt, vanilla paste and icing sugar in a bowl, and whisk with an electric whisk until combined. In a separate bowl, whisk the double cream to soft peaks, then combine with the cream cheese mixture using a spatula. Measure 30ml/1fl oz from the passionfruit jelly liquid and mix this in until combined.

6. To assemble, once the tart is cool, use a vegetable peeler to shave the pastry overhang so it is level with the tin. Add the cream cheese mixture and spread it out evenly and as level as possible which should leave a small gap on the top for the jelly. Pour over the cool liquid jelly and chill in the fridge for at least 3 hours, or ideally overnight. 

7. To decorate, top with whole cherries, raspberries, blueberries, and a few mint leaves in a crescent shape along one side. Add some gold leaf to the fruit for extra pizzazz.


Prep time: 20 minutes | Cook time: 45 minutes | Serves: 16 

Create a showstopping centrepiece for your street party or special occasion. The homemade jam is flavoured with Dubonnet, said to be a favourite drink of Queen Elizabeth II. If you’re short on time, you can replace the homemade jam with 300g/ 10½oz ready-made raspberry jam. For this recipe you will need a 20cm/ 8in silicone bundt mould, a 23cm/ 9in springform cake tin, 1 small and 1 large star-shaped piping nozzle and piping bags


For the Bundt cake: 

  • 285g/10oz butter, softened
  • 285g/10oz caster sugar 
  • 5 large free-range eggs 
  • 285g/10oz self-raising flour 
  •  2 tsp vanilla extract 
  • 2 tbsp full-fat milk 

For the Sponge: 

  • 225g/8oz butter, softened, plus extra for greasing 
  • 225g/8oz caster sugar 
  • 4 large free-range eggs 
  • 225g/8oz self-raising flour 
  • 1 tsp vanilla extract 
  • 2 tbsp milk

For the Jam: 

  • 115g/4oz strawberries 
  • 115g/4oz raspberries 
  • 100ml/3½fl oz Dubonnet 
  • 225g/8oz granulated sugar 

For the Buttercream: 

  • 285g/10oz butter, softened
  • 500g/1lb 2oz icing sugar, sieved 
  • 2 tsp vanilla extract 
  • 2 tbsp full-fat milk

To decorate: 

  • Approximately 18 glacé cherries, halved 
  • 8 raspberries 
  • 8 blueberries 
  • Icing sugar 

1. Preheat the oven to 200C/ 180C Fan/ Gas 6. To make the bundt cake, mix together the butter and caster sugar in a mixer or large bowl until light and fluffy. Add one egg at a time with one tablespoon of flour. Mix until the egg is only just incorporated into the mix. Using a metal spoon, fold in the remaining flour a third at a time and finally fold through the vanilla and milk. 

2. Transfer the mix to the bundt mould and cook for 45 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the mould and set aside. 

3. To make the sponge, follow the same steps as for the bundt cake but using the measurements for the sponge. Grease a 23cm/ 9in springform cake tin and line with baking paper. Pour the mixture into the tin and cook for 30 minutes. Insert a skewer into the middle of the cake to check it is cooked. Use kitchen foil to cover the top should it need a little longer and to avoid it turning too brown on top. Leave to cool to room temperature then turn out of the tin and set aside. 

4. To make the jam, chop the strawberries into quarters and put them in a bowl. Cover with the Dubonnet and let them soak for 10 minutes. 

5. Strain the fruit, reserving the Dubonnet, and add them to a saucepan along with the raspberries, granulated sugar and 2 tablespoons of the reserved Dubonnet. Increase the heat to medium–high until the mixture has a full rolling boil. Reduce the heat to medium, stirring continuously, and simmer away for approximately 25 minutes or until the jam has thickened. Remove from the heat and allow to cool 

6. To make the buttercream, use an electric mixer or whisk to beat the butter until light. Add a third of the icing sugar and continue to beat until well incorporated. Add the vanilla extract, milk and remaining icing sugar and mix until the buttercream is light and fluffy. This will take approximately 3 minutes. 

7. To assemble, slice the sponge cake in half and spread all but 3 tablespoons of the jam on the bottom half of the sponge. Using a piping bag, pipe two thirds of the buttercream on top of the jam using a large star-shaped nozzle then place the other half of the sponge cake on top. 

8. Trim the base of the bundt cake to ensure it is flat. Place the remaining jam into the centre top of the sponge cake and place the bundt cake on top. Using the small star-shaped nozzle, pipe the reserved buttercream decoratively around the exposed sponge and place the halved cherries on top to cover the join between the sponge and the bundt. Use the remaining buttercream to stick the raspberries and blueberries in place – with a raspberry on the very top of each bundt peak and the blueberries around the outside, then dust with icing sugar. 


Prep time: 1½ hours | Cook time: 25 minutes | Serves: 12 

This pretty pink-and-white cake looks beautiful as it’s topped with edible flowers and gold leaf, and it also tastes amazing with light vanilla and rose flavours. For this recipe you will need two 20cm/ 8in cake tins, a piping bag fitted with a wide plain nozzle and a pastry brush. For a simpler way to decorate this cake, you can use ready-made edible cake decorations such as flower shapes and gold stars. 


For the Sponges: 

  • 225g/8oz unsalted butter, softened, plus extra for greasing 
  • 2 tbsp full-fat milk 
  • A few strands of saffron 
  • 225g/8oz caster sugar 
  • 200g/7oz plain flour 
  • 25g/1oz cornflour
  • 2½ tsp baking powder 
  • Pinch of salt 
  • 4 large free-range eggs, at room temperature
  • 1 tsp vanilla extract 

For the Icing:

  • 1 tsp basil seeds 
  • 240ml/8¾fl oz double cream 
  • 120g/4¼oz icing sugar, sieved 
  • 500g/1lb 2oz mascarpone, at room temperature 
  • 4 tbsp rose syrup

For the Falooda: 

  • 25g/1oz vermicelli noodles (½ nest)
  • 1 tsp rose syrup

To assemble:

  • 2 tbsp rose syrup 
  • 100g/3½oz rose petal jelly
  • 100g/3½oz glacé fruits, finely chopped 
  • 25g/1oz flaked almonds 
  • Edible flowers or rose petals 
  • Flaked pistachios 
  • Gold leaf (optional) 

1. To make the sponges, preheat the oven to 180C/ 160C Fan/ Gas 4. Grease the sides of two 20cm/ 8in cake tins lightly with butter and line the bases with baking paper. Heat the milk, then add the saffron strands and leave to infuse and cool to room temperature. 

2. Cream together the butter and sugar in a large bowl, whisking together until very light and fluffy. In another bowl, mix together the flour, cornflour, baking powder and salt. One at a time, add an egg with a tablespoon of the flour mixture to the butter and sugar, mixing well between each addition. Scrape down the sides and gently but gradually whisk in the rest of the flour mixture, followed by the saffron milk and vanilla. 

3. Divide the cake batter evenly between the two lined tins and smooth the tops. Bake for 20-25 minutes — or until the tops are golden and a toothpick inserted into the centre of the cakes comes out clean. Remove from the oven and leave on a rack to cool for 10 minutes before turning out, removing the baking paper and leaving to cool completely.

4. To make the icing, soak the basil seeds in a small bowl of cold water for 15 minutes then drain through a sieve.

5. In a medium bowl, beat the cream and icing sugar together until thick then whisk in the mascarpone until smooth. Set 4 tablespoons aside in a small bowl and divide the rest into two bowls, one with slightly more than the other. To the bowl with slightly less fold in the basil seeds and 3 tablespoons rose syrup. Leave the larger bowl plain and to the small bowl containing 4 tablespoons of the mixture, add 1 tablespoon rose syrup. Put them all in the fridge to firm up for 20 minutes.

6. To make the falooda, cook the noodles in boiling water for 1 minute then drain and cool under cold running water. Leave to dry before mixing with the rose syrup.

7. To assemble, use a pastry brush to add 1 tablespoon of rose syrup onto the flat side of each sponge, then place one sponge syrup-side up onto a serving plate. Spread over most of the basil seed and rose cream, then use a piping bag with a wide plain nozzle to pipe the remaining cream all the way around the edge, to create a wall which will keep all the filling in place. Add the vermicelli mixture, rose petal jelly, chopped glacé fruit and almonds to the centre, then place the second sponge on top, syrup-side down. 

8. Generously ice the top and sides with the plain bowl of cream, then use the small bowl of pink icing to create decorative pink streaks up the sides. Chill in the fridge for 1 hour or so to firm up. Cover with edible flowers or rose petals, flaked pistachios, and the optional gold leaf.


Prep time: over 2 hours | Cook time: 35 minutes | Serves: 12

Bring the best of British ingredients together in this celebratory pudding. An elegant white chocolate mousse is paired with a punchy fruit compôte on top of a biscuit base laced with Welsh cakes – all finished with plenty of vibrant summer berries. For ideas on how to simplify this recipe, see Susan’s handy tips. For this recipe you will need a 20cm/ 8in savarin mould and 10 small 4cm/ 1½in semi-sphere moulds.


For the Fruit compôte: 

  • 100g/3½oz rhubarb 
  • 50g/1¾oz strawberries
  • 50g/1¾oz raspberries
  • 1 tbsp caster sugar 
  • ½ tsp vanilla extract 

For the Welsh cakes: 

  • 115g/4oz plain flour, plus extra for dusting
  • ¼ tsp baking powder 
  • 45g/1¾oz caster sugar 
  • 1 tsp ground cinnamon 
  • 50g/1¾oz unsalted butter, plus extra for greasing 
  • 45g/1¾oz currants ½ 
  • free-range egg, beaten 
  • Pinch of salt 

For the Biscuit base: 

  • 40g/1½oz butter 
  • 40g/1½oz caster sugar 
  • 40g/1½oz ground almonds
  • ½ free-range egg, beaten 
  • 35g/1¼oz dark chocolate, melted

For the White chocolate mousse: 

  • 10g leaf gelatine 
  • 600ml/20fl oz whipping cream 
  • 300g/10½oz white chocolate 

To decorate: 

  • 250g/9oz strawberries
  •  125g/4½oz raspberries 
  • Edible flowers 

1. To make the fruit compôte, chop the rhubarb and strawberries into small pieces – no bigger than 1cm/ ½in in size. Place in a saucepan with the raspberries, sugar and vanilla then bring to the boil. Leave to cook for 5 minutes until the fruit has softened but still holds its shape then set aside to cool. Once cooled, pipe or spoon into 10 small 4cm/ 1½in semi-sphere moulds and freeze for a minimum of 2 hours. Pass any remaining compôte through a sieve and refrigerate. 

2. To make the welsh cakes, put the flour, baking powder, sugar, cinnamon and a pinch of salt into a bowl. Then, rub in the butter until the mix is crumbly. Stir through the currants and the egg until you have a soft dough.

3. On a lightly floured surface, roll out the dough until approximately 1.5cm/ ½in thick. Cut out rounds using a 6cm/ 2½in cutter, re-rolling any excess. Grease a large frying pan with butter and place over a medium heat. Cook the Welsh cakes for about 3 minutes on each side, until golden brown and cooked through. Leave to cool. 

4. To make the biscuit base, preheat the oven to 200C/ 180C Fan/ Gas 6. Once the Welsh cakes are cool, blitz 3 of them in a food processor until they become a fine crumb. 

5. Cream together the butter, sugar, ground almonds and the egg, then mix in the melted chocolate and blitzed Welsh cakes until it forms a dough. The mixture will be sticky so roll between two sheets of baking paper until it is the thickness of a pound coin and just a bit larger than the size of the base of the 20cm/8in savarin mould. Remove the top sheet of baking paper. 

6. Transfer the remaining sheet of baking paper with the rolled out dough onto on a baking tray. Bake for 15 minutes. While still hot, place the savarin mould on top of the biscuit and use as a template to cut out a 20cm/8in disc. Cut out the central circle too so you are left with a biscuit ring that matches the shape of the savarin mould. For ease, cut this ring into 4 quarters so you can add it to the base of the pudding when it is ready.

7. To make the white chocolate mousse, soak the gelatine leaves in cold water. Meanwhile, bring 150ml/ 5fl oz whipping cream to a gentle boil. Once the gelatine leaves have bloomed, squeeze the water from them and add to the boiled cream, stirring to make sure it all dissolves. Finely chop the white chocolate and place in a large bowl then pour over the hot cream. Stir until all the chocolate has completely melted, then set aside to cool.

8. Line the savarin mould with cling film, leaving some to overhang at the edges, keeping the surface of the cling film as smooth as possible. In a separate bowl whisk the remaining 450ml/16fl oz whipping cream to soft peaks then fold it into the melted white chocolate. Use a piping bag or spoon to neatly pipe the mixture into the silicone pudding mould then tap the whole thing on your work surface a couple of times to knock out any air bubbles. Gently remove the frozen fruit compôte from the moulds then insert them into the mousse. Press them down, but not so far that they poke through the sides or top, then add the quarters of the biscuit to cover the base and press gently. Freeze the whole pudding for a minimum of 3 hours, or ideally overnight. 

9. To decorate, carefully turn out the pudding onto a large plate 30 minutes before serving, using the cling film to gently lift away the mould. Toss the strawberries and raspberries in the reserved blitzed fruit compôte then use to decorate, along with some edible flowers.

SUSAN’S TOP TIPS To simplify the fruit inserts, use 200g/ 7oz ready-made mixed fruit compôte. Reserve 2 tablespoons of the compôte for later, then divide the rest between the moulds. If you don’t have any semi-sphere moulds, you can freeze the mixture in 10 small ice cube holes instead. Using a silicone mould for the pudding will make it easier to remove. If you’re using a metal savarin mould, leave at room temperature for a few minutes to warm a little before turning out as above, using the clingfilm to help you remove the pudding.

Recipes gifted by Fortnum & Mason. Log on to BBC Good Food; Fortnum & Mason and The Big Jubilee Lunch to enjoy for the commemorative weekend and beyond, alongside recipe cards and expert baking tips. 


She gave Jemma a warm hug and told her: ‘Many congratulations.’

Dame Mary Berry, chair of the judging panel, said: ‘It’s absolutely wonderful, I think Britain is going to be so delighted and The Queen too.’

Jemma, who started baking when she was six, said: ‘Oh my! I have to tell my grandma first.

‘She is the person that taught me how to bake and I am so excited to tell her. She’s going to be so proud, I can’t wait, I can’t wait.

Her recipe came out tops in the all-women final, fulfilling the criteria of being fit for a queen, have a memorable story, taste just right, be perfect for home bakers and with the potential to stand the test of time

‘I am so happy. I am so happy. Thank you so much, Mary. It’s been an honour as well to have your feedback. It’s just meant the world to me so thank you.

‘The thought of people recreating my pudding, especially round the Jubilee, is just a total pleasure.’

Her recipe came out tops in the all-women final, fulfilling the criteria of being fit for a queen, have a memorable story, taste just right, be perfect for home bakers and with the potential to stand the test of time.

Jemma, who lives with her long-term and ‘chief taster’ partner, James, and their rescue-dog Bella, said: ‘My inspiration is both my gran and my nan.

Dame Mary Berry, chair of the judging panel, said the pudding was ‘absolutely wonderful’, revealing ‘Britain is going to be so delighted and The Queen too’

‘My gran is with us but sadly my nan is not. They are both extremely important to me. My gran taught me how to bake but my nan’s signature dish was a trifle.

‘A wonderful, poised lady, just like our Queen. She used to make a wonderful trifle, but hers was laced with sherry and decorated with kiwi fruit and flaked chocolate, but this trifle is elevated and fit for The Queen herself.

‘I found out that The Queen had lemon posset at her wedding so I decided the pudding had to be based around the lemon flavour. My gran and my nan, they very much liked lemon as well, so it all just slotted into place.’

She added: ‘I think it’ll be perfect for Jubilee celebrations as it’s refreshing for Summer. It can also be made in a large dish or in individual portions – whichever you’d prefer.’

Fortnum & Mason Executive Pastry Chef and Judge, Roger Pizey, said he thought that people would be making Jemma’s trifle ‘for at least the next 50 to 100 years without a doubt’

Jemma said her boyfriend, fortunately, has ‘hollow legs’ but that she also used her family and friends as guinea pigs for her desert.

However as she was sworn to secrecy, she couldn’t tell them what she was actually trying the recipe out for.

‘Even my boyfriend didn’t really know what he was tasting at the time,’ she said.

She said going to Fortnum & Mason to make her pudding for the final was a surreal experience.

‘I’m a northern girl from a northern town, a seaside town. It’s so outside of my normal life,’ she said.

The copywriter said going to Fortnum & Mason to make her pudding for the final was a surreal experience

Asked what she plans to do for the Jubilee weekend, she said: ‘I’m going to be making my recipe for my gran at her street party.’

Fortnum & Mason Executive Pastry Chef and Judge, Roger Pizey, said he thought that people would be making Jemma’s trifle ‘for at least the next 50 to 100 years without a doubt’.

Judge Monica Galetti added: ‘I love lemon and sometimes people hold back, and they’re scared to put that lemon into it, and as you’re eating it you’re thinking, “oh it can’t get any better”.

‘I got chunks of the amaretti biscuit that have soaked up the cream and they’re chewy and I am so happy right now.’

The Big Jubilee Lunch is being organised by the Eden Project, who each year encourage communities to come together over food.

More than 60,000 have signed up to this year’s event which will be held on June 5 as part of the official Platinum Jubilee celebrations.

The winning recipe will be available online via the BBC Good Food, The Big Jubilee Lunch or to buy in Fortum and Mason, where all profits will be donated to Centrepoint and The Big Jubilee Lunch, part of the Eden Project.

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