THE winner of the BBC’s Jubilee Pudding competition is a lemon and amaretti trifle.
Devised by amateur baker Jemma Melvin, 31, from Stockport, the tricky trifle requires 30 ingredients costing £43 and will take you two and a half hours to make.
If you are pressed for time, we have a cheat-filled alternative.
Our right royal double uses just nine supermarket-bought ingredients and takes 15 minutes, while costing little more than a tenner.
Food writer Emily Leary, of amummytoo.co.uk, showed Nikki Watkins how. Emily, from Lincoln, says: “This is a stunning trifle. Using shop-bought ingredients keeps costs down. It’s a winner.”
- A trifle dish
- 2 Swiss rolls
- 4 orange or lemon jelly pots
- 2 x 400g tins custard
- 2 x 300g tins mandarin segments
- 1 jar fine-shred orange marmalade
- 75g amaretti biscuits
- 300ml double cream
- 150g white chocolate, broken into chunks
- 1-2 tbsp pre-chopped candied peel
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1. MELT the white chocolate and spread thickly in a dish lined with baking paper. Scatter the candied peel on top and put in the fridge to set. When set, break into shards – or just use chocolate chunks.
2. SLICE Swiss rolls into 1in slices, enough to place upright around the bottom of the bowl, with swirls visible. Slice what is left into thicker pieces the height of the swirls and use to fill the bottom of the bowl.
3. SLICE the jelly pots in half lengthways and position around the bowl, curved side down, to create your jelly layer.
4. SPOON the custard on top and level off using a spoon or knife, then arrange a single layer of amaretti biscuits on top.
5. COMBINE the marmalade with the drained mandarin segments and spoon the mix into the trifle bowl.
6. WHIP the double cream into soft peaks and pile on to the trifle. Crumble the reserved amaretti on top and push in the chocolate shards/chunks to finish.