The Lemon Swiss Roll and Amaretti Trifle answered Fortnum & Mason’s challenge to create an original pudding
The official pudding of the Queen’s Jubilee celebrations is Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle, beating 5,000 other desserts.
The little thing, which was inspired by the 31-year-old copywriter’s grandparents – as well as Her Majesty – will go down in culinary history alongside the coronation chicken and Victoria sponge.
After deciding to enter the competition at the suggestion of a friend, the competition winner described the experience as “surreal.”
Here’s everything you need to know about it.
What’s the recipe?
Melvin’s Trifle consists of Lemon Curd Swiss Roll on the bottom, St Clement’s Jelly, lemon pudding, amaretti biscuits, tangerine coulis, fresh whipped cream, candied peels, chocolate chips and shredded amaretti biscuits.
The winning recipe is available online at Good BBC foodFortnum & Mason and The Big Jubilee Lunch.
Discussing the inspiration behind her winning little thing, Melvin explained, “This particular little thing pays homage to three women: it’s my grandma, my nan and the queen herself.”
She added: “My grandma taught me how to bake, she taught me all the elements, everything from scratch.
“My grandmother’s favorite dish was always a little something; we called her the queen of little things. And the Queen had Lemon Posset at her wedding.”
How much will it cost to make?
The Big Jubilee Lunch Charity has teamed up with royal grocer Fortnum and Mason to challenge members of the British public to create an original and celebratory cake, tart or pudding that meets the criteria to be fit for a Queen, a having memorable history and tasting great while being “attainable” for home bakers.
Melvin has said that she hopes “everyone across the country will ‘make her dessert'” and that she made the recipe “really accessible.”
But as the cost-of-living crisis rages on and inflation and other economic factors push up the prices of everyday groceries, how profitable is it to make the pudding at home?
- Four Eggs – 56p
- 100 g powdered sugar – 16 pcs
- 100 g self-raising flour – 4 pcs
- 4x 298g Canned Tangerines £2.80
- 45 g powdered sugar – 7p
- 2 packets of arrowroot – 40p
- 1/2 lemon – 15p
- 300g lemon curd – £1.40
- 1 packet of lemon jelly – 70p
- 500ml pudding – 50p
- 100g Amaretti biscuits – not available from Tesco but £1.49 from Waitrose
- 50g white chocolate chips (for the “jeweled chocolate bark”) – 23 pcs
The BBC recipe is designed to serve 20 people. So dividing £8.50 by 20 gives us a cost per person of around 43p.
But cost and item availability aren’t the only obstacles to making the recipe at home.
Following the BBC recipe and making all the components from scratch will take an estimated time of up to three hours.
You will also need two jelly roll tins measuring approx. 24 cm x 34 cm and a trifle bowl with a capacity of approx. 3.5 liters in your kitchen.
What were the finalists’ other desserts?
Finalists Kathryn, Jemma, Sam, Shabnam and Susan all traveled to London to make their puddings at Fortnum & Masons’ tea room, which Dame Mary Berry described as “very chic”.
Judges included Monica Galetti of MasterChef: The Professionals, journalist Jane Dunn, former Bake-Off champion Rahul Mandal, pastry chef Matt Adlard and culinary historian and author Regula Ysewijn.
Shabnam, who credited the queen as a role model in her life, believed she had the “perfect cake” to commemorate the monarch’s long reign.
She said her recipe for a Mumbai-inspired Rose Falooda cake symbolizes the Commonwealth and how Britain has evolved into a multicultural society.
Susan, a retired sales manager, said her Four Nations pudding, which includes Scottish berries, Yorkshire rhubarb, Welsh cakes and Irish butter and cream, was inspired by the UK coming together.
Sam, a Warwickshire barrister, submitted a jubilee bundt cake based on the classic Victoria sponge but shaped like a crown and containing a Dubonnet marmalade which she said was the Queen’s favorite drink.
Kathryn, an Oxfordshire-based composer and oboist, believed her passionfruit and thyme frangipane tart was ideal for the Queen’s historic celebration because it was a “light summery custard”.