We recently visited The Yorkshire Hotel where we were treated to a masterclass from Head Chef Darren Danby into making the Queen's Platinum Jubilee pudding

An easy step-by-step cheat's guide to making the Queen's Platinum Jubilee pudding thanks to The Yorkshire Hotel in Harrogate

As Harrogate gears up for a busy weekend of Jubilee celebrations, we paid a visit to The Yorkshire Hotel where we met up with Head Chef Darren Danby where he showed us a quick and easy way to making the Queen’s Platinum Jubilee pudding without the fuss.

By Lucy Chappell
Wednesday, 1st June 2022, 3:10 pm
Updated Wednesday, 1st June 2022, 3:20 pm

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

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.

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.

If you fancy making it yourself at home, here is a step-by-step simple cheat’s recipe that cuts out the hassle of making the sponge from scratch and makes it easier for you to WOW your guests at your party this weekend.

You will need:

- Gin Glass

- x1 Swiss Roll

- 250g Vanilla Custard

- 150g Mandarin Jelly

- 100g Amaretti Biscuits (crushed)

- 300ml Whipped Cream

- 400g White Chocolate

- 100g Candied Peel

Before starting, melt the white chocolate and spread thickly in a dish lined with baking paper, then scatter the candied peel on top and put in the fridge to set and when set, break into shards.

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