Platinum Pudding Recipe – how to make perfect anniversary lemon amaretti trifles

The award-winning platinum pudding was unveiled ahead of the Queen’s Platinum Jubilee celebrations when home baker Jemma Melvin won the competition

Jemma Melvin (centre picture) said she wanted to make a pudding for them "whole nation"
Jemma Melvin (pictured centre) said she wanted to make a pudding for “the whole nation”.

A Lemon Swiss Roll and Amaretti Bite have made history after being awarded the title of ‘Platinum Pudding’ for the Queen’s Jubilee celebrations.

Jemma Melvin, a Southport copywriter, hit more than 5,000 entries with her recipe, which now follows in the footsteps of the 1953 Coronation Chicken to honor the 96-year-old monarch.

In preparation for the Queen’s Platinum Jubilee earlier this year, Fortnum & Mason challenged the UK to create a dessert “for a Queen” that would have a memorable story, taste great and be simple enough for home bakers to make at home .

Of her win, Ms Melvin said: “I wanted it to be the people’s pudding, not just for the Queen but for the whole country.”

Judged by a panel of judges that included Dame Mary Berry, chef Monica Galetti and former The Great British Bake Off winner Rahul Mandal, their decision was unanimous.

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So if you want to celebrate the Queen’s 70th reign by creating the little thing at home, Ms Melvin’s Jubilee Pudding recipe is already posted.

Platinum Pudding Recipe – w hat you need

The five finalists with their puddings


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Two jelly roll tins measuring approximately 24cm x 34cm and a trifle bowl with a capacity of approximately 3.5 litres/6 pints. However, you can always halve the recipe to serve 10.


The ingredient list is pretty extensive, but you can opt for store-bought Swiss rolls, lemon curd, custard, and amaretti biscuits instead.

For the biscuit rolls:

  • 4 large free range eggs
  • 100 g powdered sugar
  • 100 g self-raising flour, sifted
  • butter

lemon curd:

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

St. Clemens jelly:

  • 6 sheets of gelatin
  • 4 unwaxed lemons
  • 3 oranges
  • 150 g golden caster sugar


  • 425 ml double cream
  • 3 large free range egg yolks
  • 25 g golden caster sugar
  • 1 tbsp cornmeal
  • 1 tsp lemon extract

Amaretti Cookies:

  • 2 free range egg whites
  • 170 g powdered sugar
  • 170 g ground almonds
  • 1 tbsp amaretto
  • butter or oil for greasing

Chunky Mandarin Coulis:

  • 4 x 298g cans of tangerines
  • 45 g powdered sugar
  • 16 g arrowroot (2 bags)
  • ½ lemon, juice only

Jeweled Chocolate Bark:

  • 50 g mixed peel
  • 1 tbsp powdered sugar (optional)
  • 200g white chocolate, broken into pieces

For the assembly:

Prepare anniversary pudding

This is the official Jubilee Pudding recipe used by Mrs Melvin and published on the BBC’s Good Food website.

  • For the Swiss rolls, preheat the oven to 180°C/160°C fan/gas 4. Grease the two sponge roll tins and line with baking paper. In a large bowl, beat the egg and sugar with an electric whisk for about five minutes or until light and pale. Gently fold in the flour with a metal spoon. Divide between the two pans and bake for 10-12 minutes or until the biscuits are lightly golden and cooked through.
  • Sprinkle some extra icing sugar on two sheets of parchment paper and turn out the biscuit pieces onto the sugared paper. Peel off the paper at the bottom and, while they are still warm, use the paper to roll them up into a tight spiral from the short end. Let cool down.

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  • For the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest, and lemon juice in a glass bowl over a saucepan of simmering water (do not put the bowl in contact with the water). Stir until combined, stirring constantly as the curd cooks until thickened. This should take around 15 minutes. Pour into a clean bowl and let cool.
  • For the St. Clemens jelly, soak the gelatine leaves in cold water for 5 minutes so that they soften. Using a vegetable peeler, peel 6 strips of a lemon and 6 strips of an orange and put them in a saucepan with the sugar and 400 ml water. Simmer over medium heat, stirring occasionally, until sugar has dissolved. Remove from the stove and discard the peel.
  • Squeeze the water out of the gelatin and stir into the pan until dissolved, then allow to cool. Squeeze the lemons and oranges so you have 150ml of lemon and orange juice. Stir into the pan, then pass the jelly through a fine sieve into a pitcher and let cool until cool but not set.

Jemma Melvin with her winning little thing
  • For the pudding, place the cream in a saucepan and bring to a simmer over low heat, stirring occasionally with a wooden spoon. Whisk together the egg yolks, sugar, cornstarch, and lemon extract in a bowl, then gradually pour the hot cream into the bowl, whisking constantly. Immediately return the mixture to the saucepan and continue beating over low heat until the pudding is thick and smooth. Pour the cream into a jug or bowl, cover the surface with parchment paper and leave to cool.
  • For the amaretti biscuits, preheat the oven to 180°C/160°C fan/gas 4. In a large bowl, beat the egg whites until stiff. Gently mix in the sugar and almonds. Add the amaretto and gently fold in until you have a smooth paste.
  • Place some parchment paper on a baking tray and brush lightly with butter or oil. Use a teaspoon to make small heaps of the mixture, about 2cm apart, as they will expand as they cook. Bake for about 15-20 minutes or until golden brown. Remove from the oven and set aside to cool.
  • For the chunky tangerine coulis, strain two cans of tangerines. Discard the juice and place the fruit in a saucepan with the sugar and gently heat until it breaks down. Take off the heat. In a small bowl, deglaze the arrowroot with 2 tablespoons of cold water, then add to the warm tangerines. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two cans of tangerines and add the fruit to the bowl, then allow to cool completely.

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  • To make the jeweled chocolate crust, if the shell feels moist or sticky, roll in the powdered sugar to absorb the moisture. In a bowl set over a saucepan of gently simmering water, melt the white chocolate. Pour the white chocolate onto a baking sheet lined with parchment paper and sprinkle the mixed zest on top. Allow to solidify and then shatter into shards.
  • To serve, roll out the cooled sponge rolls and spread with the lemon curd. Roll up again and cut into 1 inch thick slices and place upright around the bottom of the trifle bowl so the strudel is showing. Cut the other Swiss roll into thicker pieces and use these to fill the bottom of the pan, making sure the top is about level with the slices lining the rim. Use scraps of sponge to fill in gaps.
  • Pour the St. Clemens jelly over the Swiss Roll layer and set aside in the fridge to set completely. This takes about 3 hours. Once set, pour over the custard, then spread a single layer of amaretti biscuits on top, reserving a few for the top. Pour over the tangerine coulis. In a large bowl, whip the double cream until soft peaks form, then spoon over the coulis. Crumble the reserved amaretti biscuits on top and decorate with the chocolate bark chips.

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