Recipe inspired by Queen’s wedding dessert wins Platinum Pudding contest

A lemon Swiss roll and Amaretti trifle inspired by the Queen’s own wedding menu has been named as the official “Platinum Pudding”, beating 5,000 rivals in the competition to find the “new Coronation chicken”.

The citrus dessert, created by 31-year-old Jemma Melvin, has won the nationwide competition to find a recipe to be baked in homes across Britain as the public celebrates the Queen’s Jubilee in June.

The winning entry was chosen by judges including Dame Mary Berry, and announced by the Duchess of Cornwall.

Miss Melvin, a copywriter from Southport, designed her dish after learning that The Queen had enjoyed lemon posset at her wedding to Prince Philip, choosing the flavour in her honour.

Mindful that it may one day be made by amateur chefs across the country for their own street parties, she submitted two recipes: a fully homemade baked version, and then a “cheat version” to streamline the steps.

The finished lemon Swiss roll and amaretti trifle was awarded the title of Platinum Pudding for the Queen’s Jubilee celebrations on Thursday night in a unanimous decision by judges, chosen from a shortlist of five.

“Her winning recipe becomes part of British food history, following in the footsteps of the Coronation Chicken and the Victoria Sponge,” a spokesman for the competition said.

The competition, run by Royal Warrant-holder Fortnum & Mason and The Big Lunch Charity, challenged home bakers of all ages to create a recipe fulfilling the criteria of “being fit for a queen” with a “memorable story” and the “potential to stand the test of time and become Queen Elizabeth II’s Platinum Pudding”.

Miss Melvin, who has been baking since she was six, said she had been inspired by both of her own grandmothers, saying: “My gran taught me how to bake but my nan’s signature dish was a trifle.

“A wonderful, poised lady, just like our Queen, she used to make a wonderful trifle, but hers was laced with sherry and decorated with kiwi fruit and flaked chocolate but this trifle is elevated and fit for The Queen herself.”

Describing how she had settled on her ingredients, she said: “I found out that The Queen had lemon posset at her wedding so I decided the pudding had to be based around the lemon flavour.

“I think it’ll be perfect for Jubilee celebrations as it’s refreshing for summer. It can also be made in a large dish or in individual portions – whichever you’d prefer.”

Her winning dish was announced by the Duchess of Cornwall on the BBC’s The Jubilee Pudding: 70 Years in the Baking.

The Duchess, patron of The Big Jubilee Lunch, hugged Jemma and told her: “Many congratulations.”

She had previously told judges Dame Mary and Masterchef’s Monica Galetti, that their presence in the kitchen must have been “very off-putting” for the amateur bakers, as they tried to create their best versions with the help of Roger Pizey, Fortnum & Mason’s executive pastry chef.

On her win, Miss Melvin said she could not wait to tell her grandmother, adding: “The thought of people recreating my pudding, especially around the Jubilee, is just a total pleasure.”

The trifle is built from layers beginning with a lemon curd Swiss roll on the bottom, followed by St Clement’s jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied peel, chocolate shards and crushed amaretti biscuits on top.

Dame Mary, chair of the judges, said: “It’s absolutely wonderful, I think Britain is going to be so delighted and The Queen too.”

Mr Pizey added: “I really think we’ll be making Jemma’s trifle for at least the next 50 to 100 years without a doubt.”

The competition attracted 5,000 entries, from bakers “aged eight to 108”. A shortlist of 50 was judged on the written recipes, before a final five were selected to assemble their dishes in real life.