You can't have a celebration without food and there's one dish that's grabbing the limelight as we head towards the Queen's Jubilee weekend. That's because a lemon and Swiss roll amaretti trifle has been chosen as the official pudding for the Queen's Platinum Jubilee after winning a competition to find a new dessert.
It was created by Jemma Melvin, from Southport, and inspired by the lemon posset served at the Queen's wedding to Prince Philip. The most important requirement was that the dish could be recreated by viewers at home and be easily recreated at thousands of street parties planned up and down the country next month.
But we all know how much the cost of ingredients soon adds up and shoppers are already feeling the pinch of rising bills. That's why Iceland has shared a recipe to make it for a fraction of the price - at £1.56 per person, or £2.25 if you opt for the boozy version.
It uses just nine ingredients instead of 20 and takes a mere one hour and 10 mins to make – no time at all when compared to the real deal, which takes a whopping five-and-a-half hours including two hours of prepping, 35 mins of cooking and three hours of setting time.
Jemma's citrus dessert beat 5,000 other dishes entered into the BBC’s and Fortnum & Mason’s Platinum Pudding competition and will now will become part of a royal food tradition, following in the footsteps of Coronation Chicken and Victoria Sponge.
The pud incorporates a lemon curd Swiss roll, St Clement’s Jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied peel and chocolate shards.
The version from Iceland, which is the official partner of The Big Jubilee Lunch, is an easy to follow recipe and serves up to eight people costing £12.50, or £18 if you add the tipple.
David Lennox, head of development at Iceland, said: “The winning Platinum Pudding is such a brilliant dish – and the fact it draws on how long the Queen’s reign has been makes it all the more iconic.
“At Iceland, we’re more aware than ever how so many people are having to cut back this year – but we didn’t want it to mean that some miss out on enjoying Jubilee celebrations to the fullest, which is why we have created this simple, easy to follow and great value recipe.
“We hope it helps households up and down the country to bring a sense of ‘no expense spared’ to their street parties.”
The Real ‘People’s Pudding’ – Jubilee Trifle
Ingredients
- x2 300g tins of Del Monte Mandarin Segments in Juice (£1.10, 300g), drained
- x4 pots of Hartleys Orange Jelly (£0.50, 125g)
- Juice of 1 lemon, using Iceland Lemons (£1.00, 3pk)
- 300ml Iceland British Fresh Double Cream (£1.35, 300ml)
- 2 tbsp Gale’s Lemon Curd (£1.20, 410g)
- x1 pack Bakery Delights Cake Almond Fingers (£1.00, 7pk)
- x1 Hoopers Farmhouse Bakeries Jumbo Raspberry Swiss Roll (£1.00, 1pk)
- x1 White Chocolate 2 finger Kit Kat bars (£1.50, 9pk)
- x1 carton of Ambrosia Devon Custard (£1.25, 1kg)
- For the boozy option – x1 Bottle of Veroni Amaretto Original (£5.50, 50cl)
Prep time – 1 hour, 10 minutes
Assembly time – 15 minutes
Serves 6-8 people
Method
- Empty the jelly pots into a saucepan and add the juice of 1 lemon. Gently melt the jelly over a medium heat until smooth and set aside to cool
- Slice the Jumbo Swiss roll into 2.5cm slices and place upright around the bottom edge of the trifle dish, so the swirl is visible. Use the remaining Swiss roll to fill in the middle and any gaps, ensuring that it is level with the slices that line the edge
- Once the jelly is cool, pour it over the Swiss roll and place in the fridge for an hour to set.
- Slice 5 of the almond fingers in half lengthways and place on top of the jelly.
- Pour the custard over the almond sponge ensuring a nice, even layer
- Scatter the drained mandarin segments around the edges of the trifle dish, set 10 aside for decoration and place the remaining evenly around the dish.
- Lightly wipe the cream to soft peaks and then fold in the lemon curd. Place in a piping bag and decorate or simply smooth over to create a nice even layer.
- Crumble over the remaining 2 almond biscuits, scatter the mandarin segments and chop four of the Kit Kat bars into triangular shards to finish the decoration.
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