Jubilee Pudding recipe: how to make the trifle and how much it costs

The lemon Swiss roll and amaretti trifle answered Fortnum & Mason’s challenge to create an original pudding

The official pudding of the Queen’s Jubilee festivities is Jemma Melvin’s lemon Swiss roll and amaretti trifle, which beat out 5,000 other desserts.

The trifle, which was inspired by the 31-year-old copywriter’s grandparents – as well as Her Majesty – will go down in British royal culinary history alongside coronation chicken and Victoria sponge.

Melvin said she hopes her winning recipe will be made by bakers across the UK to mark the Queen’s 70 years on the throne after beating off four other inventive bakers in the final stages.

Here is everything you need to know about it.

What is the recipe?

Her dish was named the winner of BBC One’s The Jubilee Pudding: 70 Years In The Baking after a unanimous decision by the judges, who included Dame Mary Berry and Monica Galetti.

Speaking about the inspiration behind her winning trifle, 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.”

How much will it cost to make?

The Big Jubilee Lunch Charity teamed up with royal grocer Fortnum and Mason to challenge members of the British public to create an original and celebratory cake, tart, or pudding that met the criteria of being fit for a queen, having a memorable story and tasting good while being “achievable” for home bakers.

Melvin has said she hopes “everyone across the country” will make her dessert”, and that she’s made the recipe “really accessible”.

But as the cost of living crisis rages on and inflation and other economic factors push up the prices of everyday food items, how viable is creating the pudding at home?

To find out, we used Tesco as a price benchmark, opting for the cheapest product available and using recommended “shortcuts”, such as using ready-made lemon curd and custard.

The BBC recipe claims to serve 20 people, so when we divide £8.50 by 20, we get a per person cost of around 43p.

But cost and an availability of items are not the only barriers to making the recipe at home.

Following the BBC’s recipe and making every component from scratch will take an estimated time of up to three hours.

You will also need to have in your kitchen two Swiss roll tins measuring approximately 24cmx34cm, and a trifle dish with a capacity of approximately 3.5 litres.

What were the other finalist desserts?

Sam, a lawyer from Warwickshire, submitted a jubilee bundt cake based on the classic Victoria sponge but shaped like a crown and incorporating a Dubonnet jam, which she read was the Queen’s favourite tipple.

Kathryn, an Oxfordshire-based composer and oboist, believed her passion fruit and thyme frangipane tart is ideal for the Queen’s historic celebration because it is a "light summery pudding."