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Six steps to make our version of the £43 Jubilee Pudding winner in just 15 minutes and for little more than a tenner

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.

Food writer Emily Leary shows how to make a version of the £43 Jubilee Pudding for less than a tenner - and in just 15 minutesCredit: �Stephen Daniels
Devised by amateur baker Jemma Melvin, the Jubilee Pudding winner's lemon and amaretti trifle requires 30 ingredients costs £43 and takes 2.5 hours to makeCredit: PA

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.”



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(Serves 10-20)

  • 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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Creating the chocolate shardsCredit: PAUL BOAST

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.

Creating the sponge filling with Swiss rollsCredit: �Stephen Daniels

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.

Getting to work on the essential jellyCredit: �Stephen Daniels

3. SLICE the jelly pots in half lengthways and position around the bowl, curved side down, to create your jelly layer.

Spooning in the layersCredit: PAUL BOAST

4. SPOON the custard on top and level off using a spoon or knife, then arrange a single layer of amaretti biscuits on top.

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Marmalade and mandarin mixCredit: �Stephen Daniels

5. COMBINE the marmalade with the drained mandarin segments and spoon the mix into the trifle bowl.

Dollops of double cream on topCredit: �Stephen Daniels

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.