Forget Coronation Chicken. It’s time to plate up for the Platinum Jubilee Pudding.
To mark Her Majesty’s 70 years on the throne, Fortnum and Mason and The Big Jubilee Lunch have launched the nationwide Platinum Pudding competition to find the dessert that best sums up the monarch’s reign. The winner will be decided by baking royalty herself, Dame Mary Berry.
Here, seven leading cookery writers concoct their own showstoppers – fit for the Queen…
Celebration: The Queen will be served a host of delicious treats to mark her Platinum Jubilee
TAMASIN DAY LEWIS’S Royal twist on a British pudding
A summer trifle is that most English of puddings, dating back to the 1590s when Elizabeth I was on the throne.
So when it comes to the Queen’s Jubilee celebration, it is platinum-plated.
Rather than covering the trifle in a snowy layer of thick, whipped cream, I lighten and sharpen it with a lemony syllabub, another pudding that dates back to the 16th century.
June is a perfect month for summer fruits. I always add a layer of puréed raspberries above the custard, a flash of pink to cut through the richness.
I cannot think of a more fitting and regal pudding. Served in stemmed glasses, the syllabub billowing beneath the fruit and flaked almonds, it is truly the queen of puddings.
Tamasin Day Lewis’s Summer Trifle
- 1 box soft amoretti or 6 macaroons
- Oloroso Sherry
- 1 bottle Gold top Jersey/Guernsey milk
- 1/2 pint double cream
- Unrefined caster sugar
- 6 extra large Burford brown eggs
- 900g raspberries
- Icing sugar
- 1 large organic lemon
- 1pint Jersey cream
- Flaked almonds
- Gold edible crowns, available from Sugarflowers.online and other cake decoration websites
Place the macaroons or soft amoretti in the bottom of the bowl or in individual stemmed custard glasses and soak in a little morello cherry eau de vie or Armagnac
Make a custard with 5 extra large Burford brown egg yolks whisked with 90g vanilla caster sugar in a large bowl. Then whisk in 1 heaped tsp cornflour. Pour over 11/2 pints (1 pint Jersey milk, 1/2 pint double cream) scalded in a pan, whisking as you go and return to the stove on a medium heat, whisking until the custard thickens.
Pour it back into the bowl which you have set over a bowl of ice to chill quickly giving it an occasional whisk to stop a skin forming. When cool, pour over the base layer.
Whizz 300g raspberries with a small tbsp icing sugar to a purée in the Magimix, pour over the custard, then set a whole layer of raspberries over the top.
Squeeze the juice of a lemon into a large bowl, add the zest and a heaped tbsp caster sugar and 2 tbsps each of Sherry and Armagnac. Then stir to dissolve the sugar before pouring in 1 pint Jersey cream.
Whisk until the mixture holds as a light syllabub and pour over the raspberries. Chill in the fridge then decorate with a few raspberries, some toasted flaked almonds and a smattering of edible gold crowns.
- Tamasin’s Kitchen Bible by Tamasin Day-Lewis (Weidenfeld and Nicholson).
ALEX HOLLYWOOD’S take on Eton Mess
The story of how Eton Mess came about is of a cricket match between Eton and Harrow, an accident with a strawberry and meringue pudding and a scramble to serve up the ensuing ‘mess’ to the hungry teams in bowls instead.
It reminds me of summer garden lunches and I suspect is also popular with the inhabitants of Windsor Castle too with Eton just down the road.
So to celebrate the jubilee I’ve chosen my own version. Salted Banoffee Crunchie Eton Pie is easy to make — the ingredients can be bought at any corner shop — but the end result is perfection!
Salted Banoffee Crunchie Eton Pie
Alex Hollywood’s Salted Banoffee Crunchie Eton Pie
SALTED BANOFFEE CRUNCHIE ETON PIE
Serves 6-8, served in small glasses
- 1x 397g can condensed milk caramel
- 500g cream cheese
- 200ml lightly whipped double cream
- 2 bananas peeled & chopped
- 1tsp vanilla extract
- 2 Crunchie bars
- 2 digestive biscuits
- A pinch sea salt
In a bowl mix together the cream cheese, cream 1/2 the condensed milk, chopped bananas vanilla & crush 1 Crunchie bar & mix in, then spoon into tumblers or martini glasses. Crush the 2nd Crunchie bar with the digestives, sprinkle on top, mix the remaining caramel with the sea salt drizzle on top & serve .
- Cooking Tonight by Alex Hollywood (Hodder & Stoughton).
THE HAIRY BIKERS’ pineapple and rum sticky toffee pudding
This pineapple and rum sticky toffee pudding is a 2022 twist on two old favourites, with a little bit of booze to give it the finishing touch.
A combination of pineapple upside-down cake — popular in the 1950s when the Queen came to the throne — and a sticky toffee pudding, the dessert regularly voted Britain’s favourite.
There’s also a strong connection to the Queen and Prince Philip, which we love. Princess Elizabeth, as she was then, received several fresh pineapples as wedding presents when she married the dashing Philip in 1947, and she passed them on to needy families. In the year of her Coronation, adverts for tinned pineapples to make upside-down cake featured heavily in women’s magazines.
And, as we discovered last year, Prince Philip used to watch The Hairy Bikers on TV, so I like to think he’d have been tucking in, too!
Pineapple and Rum Sticky Toffee Pudding
The Hairy Bikers’ Pineapple and Rum Sticky Toffee Pudding
PINEAPPLE AND RUM STICKY TOFFEE PUDDING
- 50g butter, softened
- 25g soft light brown sugar
- 25g soft dark brown sugar
- 1 large can of pineapple rings
- 200g medjool dates
- 175ml just-boiled water
- 25ml rum
- 1 tsp bicarbonate of soda
- 175g self-raising flour
- ½ tsp salt
- 85g butter, softened
- 75g soft light brown sugar
- 75g soft dark brown sugar
- 1 tbsp treacle
- 2 eggs, beaten
- 100ml milk (or use pineapple juice from the can)
- 50g crystallised pineapple, chopped (optional)
- Rum butterscotch sauce:
- 175g soft dark brown sugar
- 50g butter
- 200ml double cream
- 1–2 tbsp rum, to taste
To serve (optional):
Preheat the oven to 180°C/Fan 160°C/Gas 4. Line a square brownie tin with some baking parchment or a liner. Don’t use a loose-bottomed tin, though, and make sure the baking parchment liner is completely sealed.
Rub the butter over the lined base of the tin. Mix the sugars together and sprinkle them over the butter. Arrange the pineapple over the top and set aside.
Finely chop the dates and cover them with the boiled water and the rum. Add the bicarbonate of soda and leave to stand until the dates have swollen and softened and the liquid is thick.
Mix the flour and salt together. Beat the butter, sugars and treacle together until very soft and aerated, then add the flour and eggs. Pour in the milk or pineapple juice and mix briefly, then stir in the dates including their soaking liquid. Stir in the crystallised pineapple, if using.
Pour the sponge mixture over the pineapple, then bake in the oven for 30–35 minutes until well risen and springy to the touch. Turn out on to a large serving plate and remove the baking paper – it should look a bit like a dark pineapple upside-down pudding.
While the pudding is baking, make the sauce. Melt the sugar, butter and half the cream in a small pan, stirring until the sugar has completely dissolved. Slowly bring to the boil and let it bubble for a couple of minutes, then remove the pan from the heat. Add the remaining cream and the rum and stir to combine. Transfer to a jug.
Serve the pudding with the sauce poured over and some extra cream or ice cream, if you like.
- The Hairy Bikers’ Everyday Winners by Si King and Dave Myers (Seven Dials) is available now.
TOM PARKER BOWLES’S Rhubarb Fool
As a cookery writer, I know there’s nothing silly about this rhubarb fool. It’s a quintessentially British dish, bringing together the joys of the pasture with the fruits of the walled garden.
The rhubarb has a gently sharp edge while the crumbled biscuits don’t just provide mighty crunch, but a warming whack of ginger, too. So a taste of more balmy climes, and a reminder of all those royal tours.
Tom Parker Bowles’s Rhubarb Fool
- 1.5kg/3lb 5 oz rhubarb, cut into 4cm/1 and half inch lengths
- 300g/10 and half ounces caster sugar
- juice and grated zest of one orange
- 568ml/1 pint double cream
- 200g/7oz ginger biscuits crushed
- 125ml/4 fluid oz King’s Ginger liqueur or Stone’s Ginger wine (optional)
Preheat the oven to 180C/350F/gas mark 4. Put the rhubarb in a casserole and sprinkle with the sugar, orange juice and zest. Cover with a lid and roast for about 40 minutes, until soft. Allow to cool. Strain the juice and reserve; pick out 18 pieces of rhubarb for decoration and set aside. Puree the remaining rhubarb in a food processor.
Whip the cream until it forms soft peaks, not too firm, and then fold in the rhubarb puree, along with a few dribbles of the reserved juice. Don’t mix too manically.
Put a layer of crushed biscuits into six wine glasses, then a splash of the ginger booze.
Spoon the fool on top and finish with three pieces of rhubarb.
- Tom Parker Bowles, Let’s Eat (Pavilion Books, 2012).
FIONA CAIRNS’S crown meringue
What could be more apt for the Queen’s Platinum Jubilee than a delicious red, white and blue crown pudding, made up of store-cupboard essentials, and topped off with the finest berries Britain’s countryside has to offer?
I like to think the Queen might enjoy a meringue — so deliciously light — when royal duty means she has an awful lot of functions to attend.
With enough for 12 people, this would be perfect for bringing the neighbours together. And uniting the nation is what our Queen does best.
I know from my experience making Prince William and Kate’s wedding cake that a royal event is the ultimate feel-good celebration. And this showstopper of a dessert could be the perfect centrepiece to your jubilee festivities.
I’d include silver dragees, to look like platinum, but you could apply edible silver leaf over the berries to give your jubilee crown meringue regal pizzazz.
Fiona Cairns’s Jubilee Crown Meringue
JUBILEE CROWN MERINGUE
For the meringues:
- 8 egg whites
- 220g (8oz) caster sugar
- 1½tsp vanilla extract
- 220g (8oz) icing sugar, sifted
- Piping bag with 1.5cm nozzle and star nozzle
For the raspberry fool:
- 600g (1lb 5oz) fresh raspberries
- 2tbsp icing sugar (to taste)
- ½tsp vanilla extract
- 600ml (1pt) double cream
- 250g (9oz) blueberries
- Icing sugar, to dust Silver dragees (from supermarkets, optional)
Line 2-3 baking trays with parchment and draw 2 x 18cm (7in) circles and 1 x 20cm (8in) circle on them. Turn the papers upside down, so the circles just show through.
On another lined baking tray mark 2 parallel lines along the length of the tray 10cm (4in) apart, then mark another identical 2 beneath them so you have 4 lines. Turn the paper over. Preheat the oven to 120°C/fan 100°C/gas ½.
Place the egg whites into a clean bowl and whisk until soft peaks form. Add the caster sugar 1tbsp at a time, whisking, then add the vanilla until the meringue is glossy and stiff, and finally fold in the icing sugar.
Spoon some of the meringue into the piping bag (with a 1.5cm nozzle or snip the end) and pipe 15-18 10cm (4in) fingers vertically between one set of the parallel lines like rungs on a ladder, then another 15-18 between the other set, releasing the pressure slightly as you get to the end of each finger to get a point. You need 30-36 in total – if you run out of room, you may need to use another tray.
Next, pipe the 18cm (7in) circles in a spiral, starting in the centre. Pipe the 20cm (8in) circle using the rest of the meringue. Bake all the meringues for 1½-1¾ hours – they may feel soft but will firm up. If the largest circle is very soft, remove the paper and place back in the cooling oven to dry out, propping the door open with a wooden spoon. After 5 minutes of cooling out of the oven, peel off all the papers. Line up the fingers and with a sharp knife gently trim from one end until the same length.
For the fool, put 150g (5½oz) of the raspberries in a bowl, lightly crush with a fork and add the sugar and vanilla. In another bowl whisk just less than half the cream until thick, then fold in the raspberry mixture until rippled. Lightly whisk the remaining cream.
When ready to assemble, place the large meringue disc on a serving plate, adhering it with a dab of whipped cream. Spread a layer of fool and a scattering of raspberries, avoiding the edges. Place one of the 18cm (7in) meringues on top and spread with the remaining fool, then add the final meringue. Spread a layer of cream around the edge and on top and attach meringue fingers around the edge to form a crown.
Pipe the remaining cream, using a star nozzle, at the base of the crown and add dragees to the stars, if liked. Decorate the centre with the rest of the raspberries and the blueberries, and dust with icing sugar.
ROSE PRINCES’S jammy roll cake
The inspiration for this cake lies somewhere between a Battenberg sponge and an airy version of a traditional, good old British jam roly poly.
I think the Queen would approve of its heritage — it has links with her family’s European connections, but the jam is strictly homegrown.
The sponges are made French style, with whisked eggs, sugar and melted butter. Stacked into a pile of four, as with a Battenberg, they are filled with oh-so- English strawberry preserve. The cake construction is held together with a sheet of fondant icing.
Once sliced, coils of golden cake and ruby filling are revealed. It truly is fit for royalty.
Jubilee Jammy Roll cake
Rose Prince’s Jubilee Jammy Roll Cake
JUBILEE JAMMY ROLL CAKE
Two 20 x30cm/8×12 inch Swiss roll tins, buttered, lined with a sheet of baking parchment, then buttered again and dusted with flour. A 20x20cm/8×8 inch container or cake tin
For 2 swiss rolls:
- 35g/1 ¼ oz plain flour, sifted
- 23g/ ¾ oz cornflour
- 4 medium eggs
- 1 egg yolk from a medium egg
- 115g/4 oz caster sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
For the filling:
- 250g/9oz unsalted butter
- 250g/9oz icing sugar
- 1 teaspoon natural vanilla essence
- 2 egg yolks
- 340g/12 oz pot homemade or high fruit strawberry jam
To cover and decorate:
- 500g fondant icing, ready to roll. Crystalized flowers – rose petals or other edible flowers (free from chemical sprays) dipped in egg white then caster sugar.
Preheat the oven to 230c/Gas 8. Whisk together the flour and cornflour in a small bowl so they are well mixed and set aside. Separate 2 of the eggs, putting the whites in a bowl ready to whisk later. Put the yolks, the other two eggs and the egg yolk in a mixing bowl with 100g/3 ½ oz of the sugar.
Whisk at high speed for about 3 minutes until the mixture is pale yellow and three times the volume. Add the vanilla extract and whisk again briefly. The next stage must be done carefully. Add half the flour, then using a large balloon whisk (I use the one from my electric mixer,) fold in the flour by gently dipping the whisk through the egg mixer a few times. It will become slightly firmer and more stable. Very carefully, using the same technique, fold in the remaining flour.
In a separate bowl, whisk the egg whites with the cream of tartar until stiff; add the remaining 15g/ ½ oz caster sugar and whisk again until glossy and firm. Using the same whisk ‘dipping’ technique, fold the egg whites into the cake mixture, until they are evenly incorporated. Try not to lose any of the volume.
Divide the mixture between the two tins, smooth with a spatula – again, very gently – then bake for 7 minutes – no more than 8 – until the surface is very lightly coloured gold. Remove from the oven and flip each cake onto a cotton napkin/tea towel – you will find this sponge resilient. Peel off the parchment then take the shorter end and roll up immediately while hot. Allow to cool in the towel then wrap the whole in cling film.
Assemble the cake at least 1 hour before decorating. Line the square cake tin with cling film making sure there is some overlap.
Beat the butter until pale and creamy then gradually fold in the icing sugar. Continue to whip at high speed until airy and light, then beat in the vanilla and egg.
Remove the film and cloth from each sponge, open it out and spread with about 2mm of buttercream icing then a layer of jam – leave 3 tablespoons of jam to brush over the cake before icing. Roll the cake up tight then pack into the cake tin.
Repeat with both cakes, putting one atop the other in the lined tin. Bring the cling film up over the cake, place a flat board or tin on top, weigh down with weights and put in the fridge for one hour only.
To decorate, brush the top and sides of the cake with jam (you may need to liquidize it before to make it smooth. Roll out the icing to a 2mm thickness and drape over the cake leaving the ends exposed.
Trim 1 cm from end to show off the layers inside, then decorate with crystalized flowers, sticking them onto the surface using a thick icing made from water and icing sugar.
- The Pocket Bakery by Rose Prince (Orion Books).
FELICITY CLOAKE’S jelly cherry jubilee
This deliciously wobbly, cheerfully stripy pudding is a modern take on the flambéed cherry dessert created by the great 19th-century French chef Auguste Escoffier for the Diamond Jubilee of Queen Victoria.
As well as sharing her ancestor’s love of dogs, horses and Scotland — it was Victoria who purchased Balmoral, often described as Elizabeth II’s favourite home — our Queen has spoken of the pleasure they have both found in the private gardens at Frogmore on the Royal Windsor estate.
She echoed the sentiments of Victoria on this ‘dear lovely’ retreat, known for its magnificent collection of flowering cherries.
Indeed, the monarch has worn hats decorated with both cherry blossom and fruit, so I like to think she would enjoy this spectacular, and very British centrepiece — perfect for the big parties we will see in June.
Jelly Cherry Jubilee
Felicity Cloake’s Jelly Cherry Jubilee
JELLY CHERRY JUBILEE
Serves 10 –12
- 1 litre unsweetened cherry juice (often found in health food shops)
- 8 gelatine leaves
- Neutral oil, to grease
- 200g cherries, stoned and halved
- For the kirsch cream:
- 275ml double cream
- 850ml whole milk
- 8 tablespoons white sugar
- 8 gelatine leaves
- 150ml kirsch or other brandy
Heat the cherry juice in a pan until quite warm, but not hot. Meanwhile, soak the gelatine leaves for the cherry jelly in cold water. Once the juice is warm, take off the heat, squeeze out the gelatine thoroughly and whisk into the pan, then set aside to cool but not set.
Heat the cream and milk in a new pan until quite warm, but not hot, whisking in the sugar until dissolved. Meanwhile, soak the remaining gelatine leaves in cold water. Once the milk is warm, take off the heat, stir in the kirsch, squeeze out the gelatine thoroughly and whisk into the pan, then set aside to cool but not set, whisking each jelly mixture regularly as it cools.
Grease a 2 litre mould (a bundt tin makes for an impressive shape), then arrange a ring of cherries around the base. Gently pour in a layer of the cooled cherry jelly (you’re aiming for three layers of each, but it will depend on the shape of your mould), then put into the fridge to set.
Once set, top with a layer of the milk jelly, pouring it on to a spoon angled just above the set jelly so the pressure doesn’t disturb the surface, followed by a layer of the cherries and cherry jelly and so on. Cover and chill until completely set; I like to leave mine overnight if possible.
Dip the mould briefly into hand-hot water, then invert on to a plate.
- The A-Z Of Eating by Felicity Cloake (Fig Tree, £25).