Supermarket shares budget recipe for making Queen’s Jubilee platinum pudding on the cheap

You can’t celebrate without food and there’s one eye-catching dish as we head into the Queen’s Jubilee weekend. That’s because a Swiss roll lemon 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, of 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 across the country next month.

But we all know how quickly the cost of ingredients adds up, and shoppers are already feeling the pinch of rising bills. That’s why Iceland has shared a recipe for making it for a fraction of the price – at £1.56 per person, or £2.25 if you opt for the alcoholic version.



The Icelandic version of trifle

It uses just nine ingredients instead of 20 and only takes an hour and 10 minutes to make – no time at all compared to the real deal, which takes five and a half hours, including two hours of prep, 35 minutes of cooking time and three hours of setting time.

Jemma’s citrus dessert has beaten 5,000 other dishes entered into the BBC and Fortnum & Mason’s Platinum Pudding competition and will now be part of a royal culinary tradition, following in the footsteps of Coronation Chicken and Victoria Sponge.

The pud incorporates a lemon curd roll, St Clement jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied bark and chocolate chips.

The Icelandic version, which is the official partner of The Big Jubilee Lunch, is an easy-to-follow recipe and serves up to eight people for £12.50, or £18 if you add the drink.

David Lennox, Head of Development in Iceland, said: “The winning Platinum Pudding is such a brilliant dish – and the fact that it’s inspired by the length of the Queen’s reign makes it all the more iconic.

“At Iceland we are more aware than ever of the number of people who need to cut back on their spending this year – but we didn’t want that to mean that some are missing out on enjoying the Jubilee celebrations to the fullest, which is why we have created this recipe simple, easy to follow and great value.

“We hope this will help households across the country bring a sense of ‘no expense spared’ to their street parties.”



Iceland is selling a range of products for the Queen's Platinum Jubilee
Iceland is selling a range of products for the Queen’s Platinum Jubilee

The Real “People’s Pudding” – Jubilee Trifle

Ingredients

  • x2 x 300g tins Del Monte Mandarin Orange Segments in Juice (£1.10, 300g), drained
  • x4 jars of Hartleys Orange Jelly (£0.50, 125g)
  • Juice of 1 lemon, with lemons from Iceland (£1.00, 3pk)
  • 300ml British double cream from Iceland (£1.35, 300ml)
  • 2 tbsp Gale’s Lemon Curd (£1.20, 410g)
  • x1 pack Bakery Delights Almond Cake 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 box of Ambrosia Devon Custard (£1.25, 1kg)
  • For the alcoholic option – x1 Bottle of Veroni Amaretto Original (£5.50, 50cl)

Preparation time – 1 hour, 10 minutes

Assembly time – 15 minutes

For 6 to 8 people

Method

  • Empty the jelly jars into a saucepan and add the juice of 1 lemon. Gently melt jelly over medium heat until smooth and allow to cool
  • Cut the Jumbo Swiss roll into 2.5 cm slices and place them upright around the bottom edge of the trifle dish, so that the swirl is visible. Use the remaining Swiss roll to fill in the middle and any gaps, making sure it’s flush with the slices that line the edge
  • Once the jelly has cooled, pour it over the wrap and place it in the fridge for an hour to set.
  • Cut 5 almond sticks in half lengthwise and place them on the jelly.
  • Pour the pastry cream over the almond biscuit, ensuring a nice even layer
  • Scatter the drained tangerine segments around the edges of the trifle dish, set 10 aside for garnish and place the rest evenly around the dish.
  • Lightly wipe the cream into soft peaks, then fold in the lemon cream. Place in a piping bag and decorate or simply smooth to create a nice even layer.
  • Crumble the remaining 2 almond cookies, scatter over the tangerine segments and cut four of the Kit Kat bars into triangular slivers to finish decorating.

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Jubilee celebrations in Manchester