Meet the ‘pudding queen’ competing to create the best Platinum Jubilee cake

Pavlovas, cheesecakes, steam puddings, tarts, sponges, you can name it, it was baked – all in search of a pudding truly befitting of their Queen of splendor. ta.

About 5,000 people took up the challenge to make the perfect pud to mark the Platinum Jubilee celebrations. And tonight, the five finals will be split until one winner is crowned on TV.

But were they chosen?

“It’s a lot like trying a cake – not a baker,” said executive chef Roger Pizey of royal grocer Fortnum & Mason, who was one of those who had to choose from a short list.

“First, we just look at recipes — and evaluate that. From there, we reduce it to about 150. Then we look at the image, and then we narrow it down to about 50 to 60. And then from there. It is a mammoth pledge and honor. “

He admits that he has come across a range of different and, at times very strange, cakes that will have a starring role at the Great Lunch.

These include battered butter cakes, gin-soaked cakes, Swedish pastries and the Queen’s frozen face.

The Queen is celebrating her 70th reign


Nice pictures)

“I’ve seen a lot of gins, cakes in cakes and dubonnets and gin complicated ones that are about seven or eight pages long,” says Roger. I was amazed at the number of fine dining items we received.

“Some of these creations would be wonderfully served at a restaurant but not something you would present at a Jubilee Lunch.

“It’s very important that the recipes are something anyone can do at home – no fancy equipment needed.”

“The winning baker will make history here,” he said. This will never happen again in our lifetime. This pudding can be paired with crowned chicken and Victoria sponge as a historic favorite for years to come.”

The Victoria sponge was named in honor of Queen Victoria after the death of Prince Albert in 1861.

And, in 1953, Poulet Reine Elizabeth, better known as the coronation chicken was created for the royal banquet to celebrate the glory of the queen.

Roger Pizey gave his verdict on the cakes


BBC / Sidney Street Productions / Nicky Johnston)

Mary Berry said she ‘can’t believe’ that so many different ages entered the contest



It was created at the renowned culinary school Cordon Bleu but the recipe has changed dramatically over the years. Angela Wood, then a 19-year-old student, was asked to help perfect the recipe.

She said: “The coronation chicken we made for the Queen is not like the coronation chicken you have today and it has no kingship and things in it!”

Shabnam Cake reflects the Queen’s love for the Commonwealth

Her original recipe consisted of just mayonnaise, apricot (or canned apricot puree), a rich blend of sautéed onions, bay leaves, red wine, tomato puree and curry powder, cream and of course , roasted chicken.

For the Platinum Jubilee, bakers aged 8 to 108 – from Glasgow to Lancashire, York, Derby and Nottingham – submitted recipes with photos and stories behind their inspiration.

Buckingham Palace’s head chef, Mark Flanagan, joined in to help select the final five dishes before handing them over to a panel of judges.

This composition includes Dame Mary Berry, Great British Bake Off 2018 champion Rahul Mandal, MasterChef: The Professionals judge Monica Galetti, writer Jane Dunn, pastry chef Matt Adlard and food historian and author Regula Ysewijn. Dame Mary and the Duchess of Cornwall will announce the winners of a BBC One special, The Jubilee Pudding: 70 Years In The Baking, this evening.

The finalists with the judges


BBC / Sidney Street Productions / Nicky Johnston)

Roger said there while there was no pudding scramble; The competition is a battle of excellence from the start. “Some of the entries were very, very close to making it to the final,” he said.

One of these bakers is Valerie, 73, from London, who impressed Roger with her pudding – which she baked for her street party for the Queen’s Coronation. Queen when she was 14 – made with elderflower and strawberry mousse with shortbread on the base and white chocolate around the edge.

“The recipe alone, I knew it would be a great pudding, but when I read the story behind it, I thought it was amazing,” he said. Someone baked a cake for the coronation and is now baking for the Platinum Jubilee – and the cake is exactly the same. ”

Susan used Scottish berries, Yorkshire rhubarb, Welsh cake, butter and Irish cream

Valerie said: “The first time I baked the cake for the coronation – it was a street party – it was, in fact, a parking lot party. We didn’t have ice cream back then – we couldn’t afford it, so we used condensed milk, which also worked.

“My friend first read about the contest in the newspaper and just told me I had to do it.”

Roger said he even learned a few tips and tricks from the wartime culinary ways used in many of the entries — a nod to the rations at the time.

“The recipes that amaze me are those that have been passed down through the generations. A family recipe to help honor the family’s last matriarch – the Queen. ”

But it’s not just the story behind each item that counts.

After all, the proof of pudding is in the eating.

Kathryn’s cake is passion fruit and thyme tart

Tonight’s judges were looking for exceptional taste, good presentation, a memorable story and something that could easily be re-imagined in kitchens across the country.

Here, Roger gives us his monopoly on each cake that made it to the final…

Susan Gardner, 65 years old

by Argyll and Bute, a retired sales executive now with the National Trust

Pud: Summarize the ‘four country pudding’ using Scottish berries, Yorkshire rhubarb, Welsh pie, butter and Irish cream.

Roger said: “White chocolate mousse and Welsh cakes as a base. I love a Welsh pie! Susan also uses rhubarb, which I think is used very little. Collectively, a perfect representation of all four nations and a celebration of all four. ”

Susan Gardner with her ‘four nations pudding’

Shabnam Russo with her Rose Falooda cake

Shabnam Russo, in his late 30s

Mother of two and skincare expert

Pud: The falooda rose cake reflects the Queen’s love for the Commonwealth. It is based on a favorite sweet of her grandparents in Mumbai. Falooda is a cold milk dessert, developed during the Mughal Empire, made from vermicelli and often flavored with rose syrup and basil seeds.

Roger: “Another original. I have never come across falooda in a cake. It is usually a rose syrup drink but is converted into a cake! Ice with mascarpone vanilla ice cream. And with pretty edible petals and fresh flowers. Amazing.”

Jemma Melvin, 31 years old

a copywriter from Southport, Merseyside

Pud: A lemon Swiss roll and amaretti trifle pudding. Inspired by the lemon beast served at the Queen’s wedding in 1947.

Roger said : “More then awesome. In seven layers, she makes all the ingredients herself. I really enjoyed the wonderful taste of lemon and orange juice.

“It’s an old traditional dessert – a snack, but this one feels new and different – especially with the amaretti layer that offers a different flavor.”

Jemma Melin with her Lemon Swiss Roll Amaretti Trifle

Kathryn MacLennan, 29 years old

Composer and rower from Oxfordshire

Pud: Passion fruit and thyme-flavored tarts inspired by the late grandmother’s favorite class cake.

Roger said: “Katherine made this amazing passion fruit tart with a fragipan bottom. Really elegant and lovely. Very well made, and well thought out – there’s a rich cheesecake in a tart that sits on top of the frangipane. It’s great to see thyme in her pudding, a lovely example of bringing out different flavors.

“At first, I thought it sounded very interesting, putting it aside, I looked at the picture and thought it looked great.”

Kathryn MacLennan holding a Frangipane Passion Fruit Thyme tart

Sam Smith with her Jubilee Bundt cake

Sam Smith, 32 years old

a lawyer from Warwickshire

Pud: Jubilee Wraps are based on the classic Victorian sponge with a twist – using Queen dubonnet’s favorite mini pastry – a sweet, aromatic aperitif.

Roger said: “Again, very elegant, looks like a crown, has nice piping. When I looked at the recipe, I found that dubonnet was pretty much used as a main ingredient.

“I am a pastry chef; We put alcohol in almost everything. Scented food is fine – as long as you burn it! ”

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Fry Electronics Team

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