How to Make the Official Jubilee Trifle
Platinum Jubilee pudding recipe - AKA, the lemon and amaretti trifle that beat 5000 contestants to be named the official jubilee pudding
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Lemon Swiss roll and amaretti trifle - image source.
Platinum Jubilee
Unless you have been living under a rock or perhaps just living in any country that doesn’t care about Elizabeth Alexandra Mary Windsor AKA Queen Elizabeth II, AKA the Queen of England, AKA Lilibet, AKA Lizzie the possibly lizard monarch… Then you will be fully aware of the Platinum Jubilee that took place during February 2022.
The queen through time - image source.
The platinum jubilee marked 70 years since our lizzie became queen. A remarkable achievement considering she is the longest-reigning monarch in British history.
Considering at least 35 countries have issued coins with the image of The Queen on them, I’d say she may just be one of the most recognisable people in the world.
If you’re not from England and are sat wondering why the Platinum Jubilee is going to be such an occasion, if you’re sat thinking “Okay, so she’s celebrating 70 years on the throne, why do you care that much?”
Well… it’s more that we just love a reason to celebrate, we can drink in the morning, eat whatever we want, get a bank holiday, a day off work AND can legally throw a street party without a license.
No risk assessment will need to be completed by the council and you won’t need a license for consumption of alcohol, food or to play music. Just roll out on the streets with some speakers, chairs, and booze - no one can stop you.
Jubilee street party - image source
Jubilee Food and Drink
Queenie cutting cake - image source.
At the heart of these celebrations is not the queen, no, its the food and drink. What’s a street party without good quality food and drink? You’re going to need a lot of the both of them.
Now when it comes to food, the heart of that will be the official pudding of the platinum Jubilee. In the past we have seen the likes of coronation chicken and Victoria sponge cake but now there is a new recipe on the thrown.
The competition for finding a pudding fit for royalty
Fortnum and Mason held a competition to find what will be the official dessert to mark the platinum Jubilee.
During which, 5000 people were narrowed down to just five finalist.
finalists of the platinum jubilee pudding competition - source Fortnum and Mason.
BBC’s ‘The Jubilee Pudding: 70 Years in the Baking’ aired to narrow those five down to just one with the help of some well known faces on the judging panel including Mary Berry and former Great British Bake Off winner Rahul Mandal.
The winner
The winner of the competition was Jemma Melvin, a copywriter from Southport who won with her Lemon Swiss Roll and Amaretti Trifle pudding. Now deemed the Jubilee Trifle.
The winner Jemma Melvin (middle) - image source.
The full Lemon Swiss roll and amaretti trifle ‘Jubilee Pudding’ recipe
Details
Prep time: over 2 hours
Cook time: 35 minutes
Serves: 20
What you will need
For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm / 9½inx13½in, here are some for £17.99 that would work brilliantly.
Most importantly, you will need a trifle dish with capacity of approximately 3.5 litres/6 pints. This one from amazon is the most ideal. If you’re looking for something a bit cheaper take a look at this one.
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 298g tins mandarins
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 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.
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.
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.
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.
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. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool.
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. 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.
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
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.
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.
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.
How to simplify this recipe
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.
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.
The Full Jubilee Trifle Recipe
platinum jubilee pudding
Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- place the cream in a saucepan over a gentle heat and bring it up 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 continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool.
- 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. 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.
- 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
- 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.
- 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.
- 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.
Notes
How to simplify this recipe
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.
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. It vastly cuts down the ingredient list and almost overwhelming amount of steps involved!
Nutrition Facts
Calories
465.28Fat
32.72 gSat. Fat
17.48 gCarbs
55 gFiber
2.49 gNet carbs
52.51 gSugar
29.75 gProtein
7.85 gSodium
82.17 mgCholesterol
172.23 mgThe nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Recipe source: Fortnum and Mason
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