How to whip up your own Platinum Jubilee trifle as pudding recipe explained


A lemon and Swiss roll amaretti trifle has been chosen as the Platinum pudding for The Queen’s Jubilee celebrations. Here’s the recipe explained.

Jemma Melvin was selected as the winner of the pudding competition, The Jubilee Pudding: 70 Years in the Baking, after celebrated chefs gathered to choose the official dessert.

The dessert will go down in British history among other favourite puddings.

Here’s a step-by-step recipe and ingredients you need to make Jemma’s lemon and Swiss roll amaretti trifle.

Photo by Vuk Valcic/SOPA Images/LightRocket via Getty Images

Platinum Jubilee trifle: Ingredients

Here are the ingredients you need and a step-by-step guide on how to make the pudding, as explained by BBC Food. For the swiss rolls, you will need:

  • Four large free-range eggs
  • 100g caster sugar, plus extra for dusting
  • 100g self-raising flour, sieved
  • Butter, for greasing

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For the lemon curd, you will need:

  • Four large free-range egg yolks
  • 135g granulated sugar
  • 85g salted butter, softened
  • One lemon, zest only
  • 80ml fresh lemon juice

For St Clement’s jelly:

  • Six gelatine leaves
  • Four unwaxed lemons
  • Three oranges
  • 150g golden caster sugar
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For the custard:

  • 425ml double cream
  • Three large free-range egg yolks
  • 25g golden caster sugar
  • One tablespoon cornflour
  • One teaspoon lemon extract

For the Amaretti biscuits:

  • Two free-range egg whites
  • 170g caster sugar
  • 170g ground almonds
  • One tablespoon amaretto
  • Butter for greasing

For the chunky mandarin coulis:

  • Four x 298g tinned mandarins
  • 45g caster sugar
  • 2 sachets of arrowroot
  • half a lemon juice

For the jewelled chocolate bark:

  • 50g mixed peel
  • One tablespoon caster sugar (optional)
  • 200g white chocolate

You will also need 600ml double cream to assemble the pudding and put all ingredients together.

How to make the recipe

Preheat the oven to 180 Celsius to make the Swiss rolls. Grease and line two Swiss roll tins with baking paper.

Beat eggs and sugar in a large bowl with an electric hand whisk for around five minutes. Fold in the flour with a metal spoon. Divide the mixture between the two tins and bake for about 10-12 minutes.

Add some caster sugar on two sheets of baking paper and turn the sponges onto the sugared paper. Peel off the paper and while still warm, roll the sponges into a spiral and leave them aside to cool.

For the lemon curd, put egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan in simmering water. Whisk all ingredients for about 15 minutes, pour the mixture in another bowl and leave aside to cool.

For St Clement’s jelly, put the gelatine leaves in cold water for five minutes to soften. Peel six strips from a lemon and six strips from an orange and place them with sugar and 400ml water in a saucepan. Over a medium heat, bring to simmer and stir from time to time. Remove from heat and take out the peels.

Squeeze the water out of the gelatine and add into the pan until dissolved after which squeeze lemons and oranges for about 150ml of lemon and orange juice. Stir the juice into the pan, strain the jelly through a fine sieve into a bowl or jug and set aside to cool.

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For the amaretti biscuits, preheat the oven to 180 Celsius. Beat the egg in a large bowl and add the sugar and almonds. Add the amaretto and fold in until you make a smooth paste.

Put baking paper on a baking tray and brush some oil. Place small heaps of the mix with a teaspoon, approximately two cm apart. Bake them for about 15–20 minutes, remove from the oven and set aside to cool.

For the chunky mandarin coulis, strain two tins of mandarins and discard the juice. Place the fruit into a saucepan with the sugar and heat gently.

In a small bowl, mix the arrowroot with two tablespoons of cold water and then add to the warm mandarins. Add the lemon juice and mix well, then pour everything into a large bowl. Strain the other two tins of mandarins and add the fruit to the bowl then set aside to cool.

For the jewelled chocolate bark, place the white chocolate in a bowl and melt it over a saucepan of simmering water. Pour the chocolate onto a baking tray with baking paper and scatter over the mixed peel. Leave to set and break into shards.

To put everything together, unroll the Swiss rolls and spread with the lemon curd. Roll it back up again and slice one into 2.5cm slices and place upright around the bottom edge of the dish. Slice the other Swiss roll into thicker pieces and place the pieces to fill the bottom of the dish.

Then pour St Clement’s jelly over the Swiss roll layer and place it in the fridge to cool for three hours.

After that’s done, pour over the custard, arrange a single layer of amaretti biscuits and pour over the mandarin coulis. Whip the double cream in a large bowl. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards.

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