Lemon trifle crowned Platinum Jubilee Pudding! 🎂 Recipe in description! | Newsround

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See the recipe for this pudding below!

As part of the Queen’s official jubilee celebrations for 70 years on the throne, people were asked to create a new cake or pudding in Her Majesty’s honour.

A lemon and Swiss roll amaretti trifle will be the official pudding. The trifle is made with layers of lemon curd and custard, jelly, a mandarin coulis, and amaretti biscuits.

Dame Mary Berry, Junior Bake Off presenter Liam Charles and top TV chef Monica Galetti were part of the judging panel for the Platinum Pudding Competition, on BBC One show ‘The Jubilee Pudding: 70 Years in the Baking’, which was won by Jemma Melvin, from Southport.

Pudding recipe:

Lemon Swiss roll and amaretti trifle

Ingredients here! ➡️

1. 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 egg and sugar together with an electric whisk until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins & bake for 10–12 minutes or until the sponges are lightly golden and cooked through.
Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out. 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. Let cool.

3. 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 15 mins. Pour into a clean bowl and set aside to cool.

4. The St Clement’s jelly – soak the gelatine leaves in cold water for 5 mins 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 sugar has dissolved. Remove from heat and discard peel. Squeeze water out of the gelatine and stir into the pan until dissolved then let cool. Squeeze lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain jelly through a fine sieve into a jug and chill until cool but not set.

5. The custard – place cream in a saucepan over gentle heat and bring it to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking. Return the whole lot back to saucepan and continue whisking over gentle heat until custard is thick and smooth. Pour the custard into a bowl, cover the surface with greaseproof paper and let cool.

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

7. Place 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 approx 15–20 minutes or until golden brown. Remove from oven and set aside to cool.

8. The chunky mandarin coulis – strain two tins of mandarins. Discard juice and put fruit into a saucepan with sugar and heat gently until broken down. Remove from heat. In a small bowl, mix arrowroot with 2 tbsp cold water then add to the warm mandarins. Add lemon juice and mix well, then pour into large bowl. Strain the remaining two tins of mandarins and add fruit to bowl then leave to cool completely.

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

10. To assemble, unroll the cooled Swiss rolls and spread with 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.

Pour the St Clement’s jelly over the Swiss roll layer and put in the fridge to completely set – approx 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.


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