19-596: The Platinum Pudding is a British pudding consisting of a lemon and amaretti trifle . It was created by Jemma Melvin in 2022 for a competition celebrating the Platinum Jubilee of Queen Elizabeth II . The Platinum Pudding Competition was founded in 2021 by the London department store Fortnum & Mason . The competition was conceived by the British diplomat and food, culture, and travel writer Ameer Kotecha and
38-456: A glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate , coffee or vanilla . The fruit and sponge layers may be suspended in fruit-flavoured jelly , and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub . The name trifle
57-435: A trifle in her book on English Food (first published in 1974) and she describes her version, which includes macaroons, Frontignan wine, brandy , eggs, raspberry jam and everlasting syllabub , as "a pudding worth eating, not the mean travesty made with yellow, packaged sponge cakes, poor sherry and powdered custard". The late 19th century was, according to the food historian Annie Gray, "a sort of heyday" for trifles and by
76-669: A trifle was selected to be the Platinum Pudding , to help celebrate the Platinum Jubilee of Queen Elizabeth II . A lemon Swiss roll and amaretti trifle, created by Jemma Melvin from Southport , Merseyside , in the United Kingdom won a competition run by Fortnum & Mason "to create a pudding fit for the Queen". Coronation Trifle was created by Adam Handling for the Coronation of King Charles III in 2023. It
95-466: Is a wonderful way to celebrate Her Majesty's 70 year reign and I know it will inspire people of all ages across the UK to get baking". Upon closure of competition entries, Fortnum & Mason chefs managed the process of filtering competition entries in preparation of the competition's final, which Fortnum & Mason hosted at their principal store on Piccadilly in central London. From the competition outset,
114-462: Is made with parkin , ginger custard and strawberry jelly. Trifles may contain different sorts of alcohol such as port , punsch , raisin wine or curaçao . The Scots have a similar dish to the trifle, tipsy laird , made with Drambuie or whisky . In Italy, a dessert similar to and probably based on trifle is known as zuppa inglese , literally "English soup". Tiramisù is prepared similarly to trifle, but it does not include fruits and
133-508: The lemon curd , jelly , Amaretti biscuits and custard can be bought ready-made, while the Swiss roll and mandarin coulis should be made from scratch. Trifle Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine , a fruit element (fresh or jelly), custard and whipped cream layered in that ascending order in
152-463: The Fortnum & Mason chefs commencing on 7 February. The second round of the competition saw 30–50 entries being shared with each judge who nominated their top three. The third round of the competition saw the judges select their top five to go through to the final. The competition final saw five finalists invited to attend the live final at Fortnum & Mason during the week of 14 March. The winner
171-402: The competition, along with all individuals, families, school classes, community groups, companies and other entities. The judging panel was chaired by an independent panel of expert judges comprising notable home bakers, professional chefs, authors, historians and patissiers. They were: The competition opened for entries from 10 January to 4 February, with the first round of judging overseen by
190-527: The early 1900s there were, in print, says Gray, "a bewildering number of recipes". There were thirteen in The Encyclopaedia of Practical Cookery: A Complete Dictionary of All Pertaining to the Art of Cookery and Table Service (8 volumes, 1891), from Theodore Francis Garrett, alone. That book is unusual, suggests Gray, in including two savoury versions, one with veal and one with lobster . In 2022,
209-475: The eighteenth and early nineteenth centuries include King's Pudding, Easter Pudding, Victoria Pudding or Colchester pudding. In 1855 Eliza Acton described The Duke's Custard, a mixture of sugared, brandied Morella cherries, covered in custard, edged with Naples biscuits (sponge fingers) or macaroons , which was then finished with solid whipped cream coloured pink with cochineal and 'highly flavoured' with brandy. The English cookery writer Jane Grigson has
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#1732790519482228-548: The firm committed to sharing the winning recipe. The winning pudding was intended to be an important part of the celebrations marking the Jubilee, with the winner at the centre of the celebrations. "The winning recipe will be made available to the public and the pudding will be enjoyed at Big Jubilee Lunches during the Jubilee weekend, and by generations to come," the Palace said. British residents aged 8 and over were eligible for
247-644: The former British diplomat and curator Jason Kelly, who shared their idea with Fortnum & Mason. The competition was launched throughout the United Kingdom on 10 January 2022 by Buckingham Palace , Fortnum & Mason and the Big Jubilee Lunch to find a new pudding dedicated to Queen Elizabeth II as part of that year's Platinum Jubilee celebrations. Nadine Dorries , the United Kingdom Secretary of State for Digital, Culture, Media and Sport , said: "The Platinum Pudding Competition
266-478: The jelly before it sets, 'thick sweet cream' is poured over the jelly and biscuits and the whole is decorated with pieces of calves-foot jelly, raspberry jam and currant jelly cut into pieces, and more macaroons finish the dish. The Dean's Cream from Cambridge, England was made about the same time as Hannah Glasse's version and was composed of sponge cakes, spread with jam, macaroons and ratafias soaked in sherry, and covered with syllabub . Trifle like desserts of
285-569: Was announced on 12 May in the BBC One documentary The Jubilee Pudding: 70 Years in the Baking , which also saw the Duchess of Cornwall in attendance. The winning recipe was a lemon Swiss roll and amaretti trifle created by Jemma Melvin. The winning recipe, by Jemma Melvin from Southport , was "Jemma's lemon Swiss roll and Amaretti trifle ". The recipe is for 20 servings. Melvin points out that
304-466: Was by an unknown author entitled The Whole Duty of a Woman (1751). Jelly is first recorded as part of a trifle recipe in Hannah Glasse's 'A grand trifle' in her book The Compleat Confectioner (1760). Her recipe instructs the reader to use calves ' feet to make a rich calves-foot jelly, and to half fill the dish with this jelly. Biscuits and macaroons are broken into pieces and stuck into
323-408: Was cooked 'gently like a custard, and was grand enough to be presented in a silver bowl. These earlier trifles, it is claimed, 'derived from the flavoured almond milk of medieval times'. Early trifles were, according to food historian Annie Gray, 'more like fools (puréed fruit mixed with sweetened cream)'. Trifle evolved from these fools , and originally the two names were used interchangeably. It
342-457: Was not until the 1750s that trifles took the form that many know of today. Two recipes for what now is considered a trifle first appeared in the mid-18th century in England. Both recipes described biscuits soaked in wine layered with custard and covered in a whipped syllabub froth. One was in the 4th edition of Hannah Glasse's The Art of Cookery Made Plain and Easy (1751) and the other
361-543: Was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. Trifle appeared in cookery books in the sixteenth century. The earliest use of the name trifle was in a recipe for a thick cream flavoured with sugar , ginger and rosewater, in Thomas Dawson 's 1585 book of English cookery The Good Huswifes Jewell . This flavoured thick cream
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