The nation’s amateur cooks are being invited to whip up a new dessert fit for a Queen in a new competition for the monarch’s Platinum Jubilee in June.
Fortnum and Mason and The Big Jubilee Lunch have invited Britain’s bakers, aged eight and above, to create a dish that can be replicated across the country to celebrate Queen Elizabeth’s 70-year milestone.
Flanagan has offered a three-point plan for entrants, suggesting to “keep it simple” and think “subtle and elegant” rather than “fussy and over complicated”.
He added: “Most of us think of a pudding or a cake as a treat, so really make the flavours sing.”
All entries must meet the criteria of an “original creation” that is both “genuine” and “accurate” – whether baked, steamed, boiled or jellied.
Following royal dishes such as coronation chicken, created at Le Cordon Bleu for the Queen’s coronation luncheon in 1953, and Victoria sponge, the brand-new dish and its creator will be at the centre of celebrations.
Dame Mary said: “I hope everyone who enters has lots of fun and I wish them the very best of luck.”
The winning recipe will be cemented in the history books and enjoyed at The Big Jubilee Lunch on June 5 as part of the four-day bank holiday weekend.
This comes as Jubilee weekend plans emerge including free public access to the monarch’s private estates and a concert outside Buckingham Palace.