By Lemon and amaretti trifle becomes official jubilee pudding
A lemon and amaretti trifle is the official pudding for the Queen’s Platinum Jubilee after a competition to find a new dessert.
Pudding creator Jemma Melvin was inspired by the lemon posset served at the Queen’s wedding to Prince Philip.
The trifle is made with layers of lemon curd swiss roll, custard, jelly, a mandarin coulis, and amaretti biscuits and will join the ranks of royal-inspired dishes, such as coronation chicken and Victoria sponge.
5,000 people, aged eight to 108, entered the nationwide competition to craft a new pudding to commemorate the Queen’s 70-year reign.
Entries were whittled down to five finalists who competed before a panel of expert judges on BBC One.
The Jubilee Pudding: 70 years in the Baking competition was run to create a pudding that had a memorable story behind it, tasted delicious, and was fit for the 96-year-old Queen.
The most important requirement was that the dish could be recreated by viewers at home ready for the thousands of street parties planned up and down the country next month.
The finalists’ puddings were tasted by a panel of judges led by baking legend Dame Mary Berry, along with Fortnum and Mason’s executive pastry chef Roger Pizey, former Great British Bake Off winner Rahul Mandal; Masterchef judge Monica Galetti, author and baker Jane Dunn, pastry chef Matt Adlard, and dessert historian Regula Ysewijn.
The shortlisted treats include a passionfruit tart, a Jubilee Bundt cake, a rose falooda cake and an enigmatically-titled four nations pudding.
Jemma’s trifle was crafted with layers of lemon curd Swiss roll, St Clement’s jelly, lemon custard, a mandarin coulis – made with tinned mandarins – amaretti biscuits and whipped fresh cream. It is topped with more amaretti biscuits and a jewelled chocolate bark.
The winning recipe and the runners up are all available online.
