The Platinum Jubilee pudding.

Merlotgran me too cos there are 3 in our family too including me.

I have read so many mean-spirited, sour comments on Twitter and elsewhere objecting to the very idea of a Jubilee pudding, or indeed any form of celebration for the Jubilee. People have become so obsessed with money. Most people were poorer in 1953, but they managed to celebrate the Coronation without whinging on about how much it cost.

Rosalyn69

What miseries some of you are. I saw it on TV this morning. I thought it was beautiful and easy to replicate by shop bought things which would make it easy for non cooks like me to make. It looked fun.
The jelly v no jelly is such a silly purist argument.
Let’s celebrate and not look for faults.

Jelly v no jelly is surely not purist.
If it is, which is the correct one?
I'm not sure people are looking for faults.
As someone who feels strongly that jelly has no place in a trifle it's because in my opinion it spoils an otherwise lovely pud.
I think most people have feeling about what they like rather than looking for trouble - and I'm glad that you (and others) like the sound of it.

Oh dear - no hope for me then. First it's the milk going into the tea the wrong way around, and now it's jelly in the trifle! Dare ! ask about scones?!
I'm just off to find my mob cap and doorstep cleaner...
-exits left bowing and scraping-

scones

Oh, I can't make scones!
There is no hope

Jam or cream first?

???

I only make trifle at Christmas. Small pieces of sponge cake soaked in sherry, topped with raspberry jam, then a very creamy custard, whipped cream and decorated with glace cherries angelica and toasted flaked almonds - no fruit and definitely no jelly.

I think I could adapt this platinum competition winning version into something simpler, involving sponge soaked in cointreau, lemon curd, lemony custard, mandarin coulis from tinned mandarins, topped with whipped cream and decorated with crystalised peel and a crunchy topping.- still no jelly, nor white chocolate, nor amaretti biscuits as no-one in our family likes them.

involving sponge soaked in cointreau

Ooh, yes.
I have a bottle of Cointreau bought years ago for another purpose but never opened. It should be ok, shouldn't it?

Il have to include jelly, though, at least in DH' s portion.

Callistemon21

Jam or cream first?

???

Jam then cream for me, but I'm not at all fussy if you're offering...!

Cointreau in a trifle sounds very sophisticated; just right for a celebration.

I read once.. A Traditional Trifle has no Jelly, modern Trifle has.

Back in the 50s my mum made delicious trifles. So far as I can remember she always included jelly. The jubilee trifle is a bit over the top for me. I prefer simpler fare. Did you notice it needs eleven eggs?

I'm not much of a trifle lover, but I made one once for Christmas that was a hit with mandarin oranges and cranberry sauce. But I think I used lady fingers rather than sponge cake for the base.

This sounds good, but too fussy to make.

I just read that the Jubilee falls on THU June 2, but not a holiday here, so work as usual. Perhaps we will get dressed up at work and celebrate with trifle and non alcoholic bubbly.

I have always used Sponge Fingers (savoiardi biscuits) too CanadianGran - as I would for tiramisu. They are definitely nicer in my opinion than "trifle sponges" or Madeira cake but my daughter has made a "black forest" trifle with a chocolate sponge(!) and kirsch- which was fairly tasty to be honest.

I used the sponge fingers instead of trifle sponges or Swiss roll when I made a trifle with other week.
My mother used to call them Boudoir biscuits!

Black forest trifle sounds wonderful. Cherries and chocolate cake - my favourites!