The Platinum Jubilee pudding.

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

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!

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'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.

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

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.

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.

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.

Jam or cream first?

???

scones

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

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-

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.

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.

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

I didn’t see the programme but I like trifle! It has to have jelly, though, otherwise it’s just school dinner cake & custard.

I like that the trifle is easy to replicate with ready made items, it gives people who don’t have the time or money a chance to make something similar but less expensive.

I do both. Depending for whom I’m cooking.

I've done both but would tend to make a 'posh' trifle without jelly for a dinner party. perhaps with amaretti biscuits etc and the Swiss roll with sherry and jelly etc for family occasions.

I was told that on a cookery course many years ago, that putting jelly in a trifle was absolutely a no-no if serving it at a posh dinner!!

Callistemon21

lixy

They say you learn something every day, and today I have learned that some people don't have jelly in their trifle! It have never crossed my mind that such a thing existed.
In my family cake, raspberry jam, jelly, custard and cream are the basis. Some fresh raspberries in and on top if we have them. Sometimes glace cherries and flaked almonds to decorate. We used to use angelica to make leaves for the cherry 'flowers' but can't find that anywhere except online now. It's all very retro!

I would have voted for the tart I think, though the fancy sponge cake did look like a real party cake.

It's a U and non-U thing, lixy

Posh people don't have jelly in their trifles
We plebs do.

?

No it isn’t - it simply personal preference.

I do both. Depending for whom I’m cooking.

I liked the cake based on a victoria sponge best but it wouldn't have been anywhere near as attractive without the shaped tin
Dare I say I thought it looked a bit burnt tinged on the shaped bits?

lixy

They say you learn something every day, and today I have learned that some people don't have jelly in their trifle! It have never crossed my mind that such a thing existed.
In my family cake, raspberry jam, jelly, custard and cream are the basis. Some fresh raspberries in and on top if we have them. Sometimes glace cherries and flaked almonds to decorate. We used to use angelica to make leaves for the cherry 'flowers' but can't find that anywhere except online now. It's all very retro!

I would have voted for the tart I think, though the fancy sponge cake did look like a real party cake.

It's a U and non-U thing, lixy

Posh people don't have jelly in their trifles
We plebs do.

?

All the recipes are here www.dailymail.co.uk/femail/article-10810379/Amateur-bakers-lemon-dessert-winner-Platinum-Jubilee-Pudding-contest.html. I liked the cake based on a victoria sponge best but it wouldn't have been anywhere near as attractive without the shaped tin....I am a bit surprised they only got 5000 entries but I didn't know anything about it until the program was advertised so maybe it wasn't well publicised?

Just because we didn't like the trifle Rosalyn doesn't make us miseries. Tastes differ thank goodness.

No jelly in trifle! Apart from that I quite liked the look of it. The lemon will counteract some of the sweetness. I made trifle for the 1977 jubilee, but I didn’t seem to notice the jubilees between then and now.

I lost my sense of taste months ago but the one thing I can taste is lemon, so I will be making it. Likelihood is I will be eating the whole lot as husband and son hate trifle, but it’s for queen and country and so has to be done!

I thought that the trifle was possibly the best best - although the hand made amoretti biscuits could be a problem but guess you could buy them!
The only other one that I thought would have been fairly easy to replicate was the Victoria sponge one.
The others sadly though looking beautiful may need a bit more time and cooking expertise to do!