Platinum Jubilee: Lemon trifle beats 5,000 other desserts to be named Platinum Pudding | UK News


A trifle will become part of British royal food history after being named the winner of the Platinum Pudding competition.

Jemma Melvin, who created the lemon Swiss roll and amaretti trifle, said winning was “surreal”.

It beat 5,000 desserts to become the official pudding of the Queen’s Jubilee celebrations.

The trifle, inspired by the 31-year-old copywriter’s grandmothers – and Her Majesty – will become part of royal food tradition, following in the footsteps of coronation chicken and Victoria sponge.

Ms Melvin said it had been her friend Sammy who sent her the link to apply for the competition.

“I didn’t think I’d go any further but I made it to the final 50, made it to the final five, and now my pudding has been chosen. It’s ridiculous,” she said.

The Jubilee Pudding semi-finalists (L-R) Susan Gardner, Sam Smith, Kathryn MacLennan, Shabnam Russo, and Jemma Melvin at a hotel in Piccadilly, central London. Picture date: Thursday May 12, 2022.
The Jubilee Pudding semi-finalists (L-R) Susan Gardner, Sam Smith, Kathryn MacLennan, Shabnam Russo, and Jemma Melvin

Who was ‘the queen of trifles’?

Speaking about the inspiration behind her winning recipe, Ms Melvin explained: “This particular trifle is a tribute to three women: it’s my gran, my nan and the Queen herself.”

She added: “My grandma taught me to bake, she taught me all the elements, everything from scratch.

“My nan’s signature dish was always a trifle; we used to call her the queen of trifles.

“And the Queen had lemon posset at her wedding.”

Ms Melvin’s trifle consists of lemon curd Swiss roll on the bottom, St Clement’s jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied peel, chocolate shards and crushed amaretti biscuits

It was crowned on BBC One’s The Jubilee Pudding: 70 Years In The Baking after the judges, including Dame Mary Berry and Monica Galetti, came to a unanimous decision.

After staving off competition from four other creative bakers in the final, Ms Melvin said she hopes her winning recipe will be made by bakers across the UK to celebrate the Queen’s 70 years on the throne.

“I’m hoping everyone across the country is going to make this, I’ve made it really accessible,” she said.

Why Dame Mary made the winner cry

Britain's Queen Elizabeth II cuts a cake to celebrate the start of the Platinum Jubilee, at Sandringham House, her Norfolk residence, in Sandringham, England, Saturday, Feb. 5, 2022. The Queen has hosted a reception for members of the local community and volunteer groups at Sandringham House on the eve of Accession Day, the seventieth anniversary of her reign. (Joe Giddens/Pool Photo via AP)
The queen celebrated the start of the Platinum Jubilee at Sandringham with a cake

Royal grocer Fortnum and Mason joined forces with the Big Jubilee Lunch Charity to challenge members of the British public to create an original and celebratory cake, tart or pudding fulfilling the criteria of being fit for a queen, having a memorable story and being achievable for home bakers, as well as tasting good.

After receiving feedback from Dame Mary, 87, who chaired the competition’s judging panel, Ms Melvin said she was brought to tears when the much-loved food writer and presenter told her she had “nailed” the brief.

She said: “She was lovely but she was also a very serious judge and I appreciated that because it was great to get her advice and her feedback.

“She actually made me cry with her feedback because it was so lovely.”

Ms Melvin added: “She said I nailed it. And from Mary Berry saying that I’ve nailed a recipe and a bake to a brief that she knows everything about, that was it, that was the moment.”

The Duchess of Cornwall joined Dame Mary to praise Ms Melvin, wishing her “many congratulations”.

“She was a warm and wonderful woman,” said Ms Melvin.

Speaking about the winning dish, Dame Mary said: “It’s absolutely wonderful; I think Britain is going to be so delighted and the Queen too.”

• The winning recipe is available online here, via Fortnum & Mason, as well as via BBC Good Food and The Big Jubilee Lunch.


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