Did you make the Platinum Jubilee Pudding?
The big Jubilee celebrations may be over but us Brits love a party so we’ll carry on celebrating all through the summer – and alongside coronation chicken you might want to rustle up the Platinum Jubilee Pudding!
If you want to make the whole thing from scratch – we’re talking sponge for the Swiss roll, lemon curd to fill it, amaretti biscuits, fresh custard, St Clement’s jelly, tempered chocolate shards and candied peel – an accomplished baker will need to set aside around 3 hours or prep and cooking time. If you choose to do that, good luck to you and I’m sure it will be delicious!
However, as with most recipes, there is an alternative. You can buy really good products that will save you time and washing up! If you would like to find the full recipe from scratch then a simple internet search will give you Jemma Melvin’s method. For those who fancy saving a little time on prep and washing up here is what you need:
- Lemon curd Swiss roll
- Orange jelly
- Lemon jelly
- Custard
- A tin of mandarin segments
- Double cream
- Amaretti biscuits
- White chocolate
*Required quantities will vary depending on how many you are catering for an how much your guests eat!
Of course, how you put it all together really is up to personal preference and taste – one large glass trifle dish will look very impressive and makes a fantastic centre-piece. Or, little individual versions are easier to serve and perhaps make sense if you are having a larger buffet style gathering.
Before construction; make the jellies to the instructions on the packaging (but do not refrigerate as you need these in liquid form) and whip up your cream to soft peaks.
To construct: (this is for one larger pudding)
Slice the Swiss roll into 2.5cm/1 inch slices and place these upright around the bottom edge of the trifle dish (the swirls should be visible). Lay more Swiss roll flat on the bottom of the dish to roughly the same height as the Swiss roll around the outside.
Pour the orange and lemon jelly over the Swiss roll to cover it and set aside in the fridge for 2 or 3 hours or until completely set. Any left over jelly can be poured in to small glasses to be enjoyed at another time.
Once the jelly has set pour over the custard. This must be cold so if you have made your own then allow this to cool before using. On top of the custard you can now arrange a single layer of the amaretti biscuits but be sure to keep a few back for the top.
The next layer is the mandarin. Drain the tin of segments and cover the amaretti biscuits with the juicy segments. On top of the mandarin you can now spoon over the whipped cream. You should be able to see the layers up the side of the trifle dish – don’t worry if it is not perfectly neat – it will taste good!
For the final flourish crumble a few more amaretti biscuits over the top and break up the white chocolate and position shards of this sticking out of the cream. If you want a slightly different finish you can use a potato peeler and cover the top with white chocolate shavings.
Finally, dollop a big spoonful into a serving dish and enjoy!
Please note, this is a much shortened version of the recipe designed to be easy to follow and put together. If you don’t have a glass trifle dish you can make individual portions in a soup bowl or even a tumbler.