Platinum pudding - is this a joke?

I'm making one, but using ready-made swiss roll and custard pots. It will be disgusting like most of what I try to make, but after all it is the Platinum Jubbly and one must rise to the occasion

I'm going to make a raspberry version. Not making the swiss roll or amaretti biscuits, though. I'll buy those. Add a few borage flowers. I still have my father's Union Jack, bought for the Coronation. It will match nicely.

Nobody is compelled to make it! If you are a republican, no doubt you will not be taking the Bank Holiday, but will be working hard and donating your pay to a food bank. I think the judges probably saw that it could be made with bought elements, so making it easier for people to join in if they wanted to. It's only a bit of fun, and goodness knows, we need that!

I watched this programme and the ‘pudding’ (ie cake) that looked the most celebratory to me was the one made in a Bundt tin which looked quite easy with the added fillip of a filling which was similar in taste to the queen’s favourite tipple! No doubt a substitute could be made for children. It looked fairly easy, reasonably inexpensive and not too time consuming. The rest seemed over complicated, expensive and fiddly. No true classic there, I think, despite the mild hysteria shown by the judges. I am a trifle lover but this in no way will replace other classic trifle recipes for me or my family. Whole exercise an over hyped waste of time in my opinion, with a very disappointing outcome. Personally, I’m headed to M&S for a couple of their trifle offerings!

Yammy, your chocolate pavlova sounds unbearably tempting. Could you possibly share your recipe?

How many people make Coronation Chicken today?

By the way I was in an M and S food hall yesterday. It was no surprise to see a lemon curd Swiss roll on sale!

Hello and Im thinking about the Platinum Pudding! I counted up that 11 egg yolks were used in total if you make the lemon trifle from scratch...meringues anyone! Not very economical in these hardened times.

WendyD

How many people make Coronation Chicken today?

I think it's still quite popular, even if a rather sketchy version. When I was working in a school 12 years ago it used to be quite a popular sandwich filling or salad component.

I really like it.

Can't stand trifle though and I read the Observer article about making it thinking what a faff for a trifle

I really think the judges needed to give their heads a wobble before they chose it! Or was the competition equally as bad?

In a country, England, (Wales, Scotland and NI may be different) where NHS dentists have all but disappeared, I would have thought this is the last thing our teeth require: layer upon layer of sugar.

I just don't like the idea of amaretti with lemon AND white chocolate. Just too much of sickly mix.
The idea of lemon posset is good, I've done a trifle with it myself in the past, but I agree that making lemon curd and Swiss roll is over the top. You can buy very nice plain, fresh, sponge cake and excellent lemon curd. Personally I'd probably sprinkle toasted almonds for a bit of texture.
It would look nice in individual glasses.

M&S ? Good grief. Their overpriced food is never on my list. Even their ready meals always have “that little bit extra” added, which makes old favourites taste like something different entirely. As to today’s recipes? Pretentiousness is Not Style. If you still only use Bisto for gravy then your no cook. Try the gravy equivalent from Aldi or Lidl. Much better flavour( although I can’t recommend their chicken gravy granules )

Google 'The Sun .. Jubilee Pudding '. I'm making this for the weekend.

I would make it and all from scratch and enjoy doing so!

I also wondered about the jelly. Aren't commercial jellies made from gelatine derived from cattle? If so, so much for the vegetarians among us!

annodomini

*Yammy*, your chocolate pavlova sounds unbearably tempting. Could you possibly share your recipe?

Just google Chocolate meringue pavlova. I will admit it was a last-minute make and luckily had all the ingredients. The Cherries were meant to be fresh but I did not have time to shop so used a tin. I used the juices out of the tin and thickened with cornflour and put a dash of very old Kirsch in it to make the coulis.
I had Green and Black cocoa powder and I smashed a GD flake to sprinkle on the top, so it was an adaptation of the recipe I had found. Really just a typical pavlova with cocoa in the meringue and a lot of adaptation.I might have printed it off I'll look in my file and let you know the site if I have.

NemosMum

Nobody is compelled to make it! If you are a republican, no doubt you will not be taking the Bank Holiday, but will be working hard and donating your pay to a food bank. I think the judges probably saw that it could be made with bought elements, so making it easier for people to join in if they wanted to. It's only a bit of fun, and goodness knows, we need that!

???

Kate54 another aspect of this is, it will be too sweet. Some for taste but also as a diabetic I knew watching the competition, it would be inedible by me and many many others because of the sugar content.

There are other finalists and their puds on the Fortnum and Mason site, none of them are special, though there is a plainish sponge with creamy frosting, decorated with edible flowers
It's pretty but weirdly it has vermicelli in the recipe!
All a bit disappointing really.

Well I think it was the only one of the five finalists that really anyone could do….admittedly takes 5 hours!….a proficient cook could easily source all the ingredients….I for one have all necessary ingredients in my cupboard….and the less keen cook can buy a lemon Swiss roll, a packet jelly, add a few drops of essence to a bought custard, buy amaretti biscuits, make a coulis, add a dash of essence to the whipping cream and use sprinkles if you want! Only a couple of hours prep. All the other finalists used unfamiliar ingredients or required a special tin or mould…not easily obtainable….in fact almost impossible already to get hold of one of those footed trifle dishes for under £50 as all the cheaper ones have sold out!

...and if all else fails - buy one! It can't be long before it is on a production line.

What a complete palaver. Beyond a joke? I really thought this recipe was a spoof of some kind.
Even if you had over 2 hours just to make a trifle (forget about all the other things you may need to prepare for a party), the cost, the sheer number of ingredients, the number of implements required etc. - I agree it would be almost impossible to serve so that everyone had a taste of all the layers.
Sorry, but anyone who would make this from scratch has to be bonkers IMHO.

I had forgotten about the Birds trifle in a box and remember it as horrible although my children liked it 30 years ago. It was tasteless and nothing at all like a proper trifle. Can you still buy it ?

I think that a pud made of meringue and lemon posset would be lovely, little pavs with a dollop of thick posset and toasted almonds.

I won’t be making it, but I may make my traditional blackberry and apple trifle. I cheat with bought either bought bought Swiss rolls or Madeira cake. I buy good quality jam but don’t make it myself.