BBC One announces Platinum Pudding

Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle beat off competition from the four other creative and passionate bakers

PHOTO: Roger Pizey, Jemma Melvin, Dame Mary Berry and Monica Galetti (Image: Nicky Johnston)

"It’s absolutely wonderful, I think Britain is going to be so delighted and The Queen too. — Dame Mary Berry



Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle has been awarded the title of Platinum Pudding for The Queen’s Jubilee celebrations in a unanimous decision by judges, it was announced on BBC One’s The Jubilee Pudding: 70 Years in the Baking.

Jemma’s Lemon Swiss Roll and Amaretti Trifle beat off competition from the four other creative and passionate bakers, Kathryn, Sam, Shabnam and Susan in the Fortnum & Mason Platinum Pudding competition to take the title. Her winning recipe becomes part of British food history, following in the footsteps of the Coronation Chicken and the Victoria Sponge.

Fortnum & Mason, who have a longstanding history with the Royal Household, and in conjunction with The Big Lunch Charity – an official partner of the Platinum Jubilee Weekend, challenged the people of the UK to create a recipe fulfilling the criteria of being fit for a queen, have a memorable story, taste just right, is perfect for home bakers and has the potential to stand the test of time and become Queen Elizabeth II’s Platinum Pudding.

On her winning recipe being chosen for such a worldwide celebration, 31-year-old copywriter, Jemma says: “Oh my. I have to tell my grandma first, she is the person that taught me how to bake and I am so excited to tell her, she’s going to be so proud, I can’t wait, I can’t wait.

“I am so happy, I am so happy, thank you so much Mary, it’s been an honour as well to have your feedback. It’s just meant the world to me so thank you.

“The thought of people recreating my pudding, especially round the Jubilee, is just a total pleasure.”

Her triumph was followed in The Jubilee Pudding: 70 Years in the Baking - which followed Fortum & Mason’s competition as it celebrates our Monarch’s 70 years on the throne by finding an original and celebratory cake, tart or pudding fit for The Queen.

The winning trifle wowed judges, including Dame Mary Berry and chef Monica Galetti, at the first mouthful and it can be easily recreated by people at home.

The decision to pick her trifle consisting of lemon curd Swiss roll on the bottom, St Clement’s jelly, lemon custard, amaretti biscuits, mandarin coulis, fresh whipped cream, candied peel, chocolate shards and crushed amaretti biscuits on top, was unanimous.

Patron of The Big Jubilee Lunch, HRH The Duchess of Cornwall was a surprise special guest and announced the winning recipe. As she hugged Jemma she told her: “Many congratulations”.

Chair of the esteemed judging panel, Dame Mary Berry said: “It’s absolutely wonderful, I think Britain is going to be so delighted and The Queen too.”

Fortnum & Mason Executive Pastry Chef and Judge, Roger Pizey, said: “I really think we’ll be making Jemma’s trifle for at least the next 50 to 100 years without a doubt.”

Judge Monica Galetti added: “I love lemon and sometimes people hold back, and they’re scared to put that lemon into it, and as you’re eating it you’re thinking, ‘oh it can’t get any better.’

“I got chunks of the amaretti biscuit that have soaked up the cream and they’re chewy and I am so happy right now.”

Asked about her inspiration Jemma, a baker since age six - who lives with her long-term partner, James and their rescue-dog Bella, said: “My inspiration is both my gran and my nan.

“My gran is with us but sadly my nan is not, they are both extremely important to me. My gran taught me how to bake but my nan's signature dish was a trifle.

“A wonderful, poised lady, just like our Queen she used to make a wonderful trifle, but hers was laced with sherry and decorated with kiwi fruit and flaked chocolate but this trifle is elevated and fit for The Queen herself.

“I found out that The Queen had lemon posset at her wedding so I decided the pudding had to be based around the lemon flavour. My gran and my nan, they very much liked lemon as well, so it all just slotted into place.

“I think it’ll be perfect for Jubilee celebrations as it’s refreshing for Summer. It can also be made in a large dish or in individual portions - whichever you’d prefer.”

Asked what she plans to do for the Jubilee weekend she said: “I’m going to be making my recipe for my gran at her street party.”

Chaired by food writer and television presenter, Dame Mary Berry, the judging panel comprised of award-winning home bakers and professional chefs, authors, historians and pâtissiers including Monica Galetti: Chef proprietor of Mere, TV presenter and judge on MasterChef: The Professionals, and food writer, author and baker, Jane Dunn; Baker, author and TV presenter, Rahul Mandal; Pastry chef, Matt Adlard; culinary historian and author, Regula Ysewijn and Executive Pastry Chef, Fortnum & Mason, Roger Pizey.

Jemma faced off strong competition from fellow finalists, Kathryn, Sam, Shabnam and Susan when they visited the iconic Fortnum & Mason store to prepare their culinary creations fit for The Queen.

Under the watchful and supportive eye of Chef Roger Pizey and his team, the finalists were given no time limit to prepare their beloved recipes before presenting them to the esteemed judging panel.

A phenomenal response of nearly 5,000 entries flooded in from across the country, from Land’s End to Duncansby Head, the final shortlist of 50 was judged ‘blind’ – purely by recipe alone, and selected by Executive Pastry Chef, Fortnum & Mason, Roger Pizey, Fortnum’s Chef Director Sydney Aldridge and their team. They painstakingly assessed the incredible range of different styles of cakes, tarts and puddings, to select the final 50.

Together with Buckingham Palace Head Chef, Mark Flanagan LVO, Roger Pizey and Chef Sydney Aldridge filtered the 50 to a final five ambitious, passionate and creative bakers.

Fortnum’s will support The Big Jubilee Lunch as the nation comes together for the Jubilee weekend celebrations (June 2nd-5th), gifting the winning Platinum Pudding recipe to the nation for all to enjoy for the commemorative weekend and beyond, alongside recipe cards and expert baking tips.

Every year since the Eden Project idea began in 2009, The Big Lunch has encouraged communities to celebrate their connections and get to know each other a little better. Following the success of the first Big Jubilee Lunch to celebrate Her Majesty’s Diamond Jubilee in 2012, The Big Lunch will once again bring the Jubilee celebrations into the heart of every community in 2022.

The winning recipe will be available online via BBC Good Food; Fortnum & Mason and The Big Jubilee Lunch

All profits from the sale of this product in Fortnum & Mason will be donated to two UK charities: Centrepoint (registered charity no. 292411) and The Big Jubilee Lunch, part of the Eden Project.


For more information please contact Plank PR on or 020 8995 3936

Source BBC One

May 16, 2022 4:00am ET by BBC One  


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