The official Platinum Jubilee Pudding but quicker, smaller, easier and cheaper! This easy version of the winning Lemon Swiss Roll & Amaretti Trifle by Jemma Melvin recipe has simple fool proof instructions and full step by step photographs to help you make a stress and faff-free Jubilee centrepiece!
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As much as I loved watching the selection of the Official Platinum Jubilee Pudding which aired on BBC1 recently, I couldn’t help but think that most of the final entries selected were really rather on the complicated side.
As a food writer, recipe creator and avid baker I am often more up for a lengthy baking challenge than the average Joe. For example, I often make my own butter and pastry. But even I balked at the number of ingredients, processes and time involved in making the winning trifle recipe. And if I was put off, I know that most of the population would feel the same.
I read a few reviews like this one in the Guardian where an amateur baker struggled to follow the recipe and broke the bank in the process. And that was also the first time that I realised that the official recipe serves 20! I don’t even know that many people. And my street certainly isn’t having a party!
So I was inspired to try and create a smaller more affordable version with more “cheat” elements. I hit up Aldi for ingredients and got started.
I’ve had to work quickly so apologies that this easy Jubilee trifle post isn’t as in depth as my usual recipe posts. If you do have any questions – pop them in the comments or drop me a line on any of my social media channels and I’ll try to help.
Notes for the Cheat’s Platinum Jubilee Trifle
This is a cheats version where I’ve bought many of the ingredients rather than making them from scratch. But it is a trifle recipe. And I’ve tried to make it as similar to the original recipe as possible.
The layers do each need to be made up. There is also some chilling time involved to allow the layers to set.
So it isn’t a 5 minute recipe by any means but it’s an awful lot quicker than the original. I’ve also written it so the timeline makes sense to maximise cooking and prepping while certain layers are chilling.
Keep scrolling and you’ll find that I’ve written a little more information about each layer. Where there is an even cheatier version than my recipe, I’ve given you some ideas how to do it!
Please don’t be put off by the written length of the recipe either – my style is to break everything down so that it is very simple to follow. You can toggle the images off at the top of the instruction section if you prefer.
What Trifle Dish Do I Need to make the Platinum Jubilee Pudding?
I simply used a Pyrex Soufflé Dish to make this cheats trifle. It turned out to be the perfect size and the fact it was straight sided means you can really see all the layers.
You could alternatively just use a regular glass mixing bowl – you don’t need to have something fancy for a trifle. And you may well have something like this in your kitchen anyway.
Just be aware that many of the fancy dedicated trifle bowls are massive and designed to hold quantities of trifle more akin to the original recipe serving 20. And if you can’t get hold of, or don’t have a glass bowl, any high sided dish will do. You might not be able to see the pretty layers but it’ll still taste delicious!
The Platinum Jubilee Pudding Layers, Ingredients & Even More Shortcuts
Lemon Curd Filled Swiss Roll
The original recipe directs you to make a swiss roll from scratch and a lemon curd also from scratch. It does say that to make things quicker you can buy the lemon curd. I’ve taken this one big step further and bought a lemon swiss roll ready made!
I used Aldi’s Citrussy Sicilian Lemon Swiss Roll. Most supermarkets and small shops will likely stock a variation. You don’t need to be a slave to the size of the swiss roll, if you find one that is a little bigger or smaller, just go with it – the quantity does not need to be exact.
Alternative – If you can’t find a lemon swiss roll, use a raspberry filled or similar. The flavour will still be delicious – it will just be slightly further away from the original recipe.
St Clement’s Jelly
“Oranges and lemons, Say the bells of St. Clement’s….” goes the start of the rhyme. And so St Clement’s refers to an orange and lemon flavoured jelly.
The original recipe infuses the peel of fresh lemons and oranges with hot water and sugar before being set with gelatine leaves. My shortcut version uses orange jelly cubes with added lemon juice and zest.
You still need to allow the jelly to cool but not set before pouring it over the sponge but overall this layer is still much quicker to make.
Note – Most 135g-150g packs of jelly cubes I’ve found have packet directions to use 600ml of liquid. My recipe uses 500ml of liquid to set a little firmer. If you are using another type of jelly like the sugar free crystals, you will need to work out how much you need to make 500ml of overset jelly.
Easy Option – If you don’t want to use the fresh lemon, you can use half lemon jelly cubes and half orange jelly cubes.
Even Easier Option – If you don’t mind your jelly layer being less than smooth, you can buy ready made jelly pots, give them a mix and pour over the sponge. You will need around 500ml in total.
You might wonder why I didn’t just use bought custard instead of making a custard using custard powder. I thought about it – I even bought some cartons. But when I realised that the biscuit layer and mandarin coulis layer had to sit on top of it as well as the whipped cream, I knew that it needed to be thicker.
The custard in the original recipe isn’t really a custard. It is a crème patisserie or pastry cream. Pastry cream is a custard thickened with cornflour. This gives the set pasty cream more structure.
Pastry cream is delicious although it is a bit of a faff to make. The original recipe makes the layer with double cream and lemon extract. Double cream is not cheap to buy in the current climate and I am not at all keen on lemon extract – even using the most expensive and pure variety, it has an oddly fake taste.
So to make my version, I have used good old Bird’s custard power. Not the instant kind but the one you make up with added sugar and milk. With added lemon juice, you get a good thick layer with not too much fuss and excellent flavour.
I make the custard in the microwave but you can do this in a pan on the stove if you prefer. The additional cornflour makes sure that the custard layer sets extra thick.
Easy Option – If you want to use ready made custard, by all means do!
If you do this, change the order of the layers to be sponge > jelly > coulis > biscuits > custard > cream and you should be fine!
The original recipe asks you to make biscuits from scratch which uses expensive ground almonds and even more expensive Amaretto liqueur. Not a problem if you have a bottle in the cupboard but otherwise excessive.
But I have taken the cheat’s suggestion of simply buying the biscuits. I found two options in the supermarket (Sainsbury’s as I couldn’t find any in Aldi) – hard and soft versions. I opted for the soft biscuits and this is what I’d recommend. They soften further in the trifle but provide a nice crunch still as a crumbly topping. If you can only find a variety that doesn’t specify soft, it’ll be fine – grab them and go.
Chunky Mandarin Coulis
I haven’t really cheated this element of the recipe because there isn’t an obvious option for doing so. I have however made two slight changes.
First of all instead of draining and wasting the fruit juice from the cans of mandarin segments, I’ve used that when making the jelly.
Secondly, I’ve used cornflour to thicken the sauce as I think far more people are likely to already have that ingredient in their kitchens. Even as an avid baker, I don’t have arrowroot in my pantry which is what the original recipe uses.
But otherwise this layer is really very easy to make – no more than a few minutes with a saucepan is needed.
Easy Option – If you really don’t want to make the coulis, you could use a layer of marmalade instead. You could still stir in some drained mandarin segments if you wish.
Even Easier Option – Simply use the drained fruit. If you are going to take this option, I would recommend adding the fruit on top of the sponge and then adding the jelly. You won’t have quite the same looking layers but the fruit segments won’t float off anywhere.
A trifle isn’t a trifle without lashings of whipped cream. There isn’t really any cheat’s option here but whipping some double cream isn’t too onerous. I suggest using an electric hand whisk if you have one but you can use a hand whisk if you need to.
I like to keep the cream nice and softly whipped – it is so easy to overwhip cream so do be careful. I’ve added a little icing sugar to the cream – this helps to stabilise the cream and prevent it from splitting or weeping.
White Chocolate Shards
Now this decoration looks stunning so it is worth making. It is simply melted white chocolate (I use the microwave) spread thinly with pieces of citrus peel pressed in for extra flavour and visual appeal. I made this while other layers were chilling.
Easy Option – Simply grate over some white chocolate or buy ready made white chocolate curls – pile them into the centre of the cream for maximum effect. You can sprinkle mixed peel if you wish or leave it out entirely.
Even Easier Option – Crumble over some amaretti biscuits and be done with it!
Make an Allergy Friendly Platinum Jubilee Pudding
This recipe contains egg, dairy, gluten and nuts.
Gluten Free Platinum Jubilee Trifle
There are two main gluten containing elements of this trifle. The first is the swiss roll and the second is the amaretti biscuits. You may be able to source gluten free options of both to buy. But if needed, you can make both elements from scratch.
Nut Free Platinum Jubilee Pudding
This recipe may actually be nut free – it depends on which amaretti biscuits you buy.
The ones I bought from Sainsbury’s (Doria Amaretti) are made with apricot kernels and not almonds. So actually my trifle was nut free. So shop carefully and you shouldn’t have a problem here.
Dairy Free Platinum Jubilee Trifle
To make a dairy free version of this trifle is more complicated. There is dairy in the following elements:
- Swiss Roll – look for a ready made dairy free or vegan option.
- Custard – switch the milk in the recipe for a plant based milk. Bird’s Custard powder has a ‘may contain’ warning so you may need to shop around to ensure the custard powder you buy is suitable.
- Amaretti biscuits – you can buy a dairy free version (they should be naturally dairy free but some contain milk powder) or make a vegan version with no dairy like these from Tin & Thyme.
- Cream Layer – There are many dairy free/plat based cream options to choose from now.
- White Chocolate– Dairy free white chocolate is available to buy – look for a vegan option. You ay find it easier to find chips or buttons rather than a bar. These will still work.
Egg Free Easy Jubilee Trifle:
There are no actual eggs used in this recipe but some of the bought elements will more than likely contain egg.
Both the swiss roll and amaretti biscuits rely on eggs for rise. Looking for free from options to buy is the easiest bet. The dairy free amaretti bicuits linked above are also egg free so that is another option.
Please note that this recipe may contain other allergens not referred to above and any variations suggested have not been tested unless otherwise stated. For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
Platinum Jubilee Trifle FAQs
How Far In Advance Can You Make this Cheat’s Jubilee Trifle?
You can make everything except the whipped cream layer up to 2 days in advance. You will need to keep it well covered in the fridge. It is worth noting that you can actually make the white chocolate shards up to a week in advance.
If at all possible, I would recommend whipping and adding the cream not more than a few hours before serving and adding the chocolate shards at the last minute.
If you really need to, the whipped cream can be added the day before serving and stored in the fridge but be warned that the cream will firm up in the fridge.
How to Serve the Platinum Jubilee Pudding
Whilst trifle does need to be stored in the fridge, it is best served at room temperature. Make sure to take it out of the fridge and hour or two before serving. If you are adding the cream layer just before serving this is the time to do it.
You will need a big spoon to serve the trifle. You may find that it is easiest to cut the trifle like a cake using a big sharp knife before digging in. I usually use the biggest serving spoon I own for this task.
How to Make Individual Servings
Simply add the layers to large wine glasses or tumblers in exactly the same way as you would layer up a large trifle.
Make sure to slice the swiss roll into the number of portions you need. You can lay the slices flat in the bottom of the glass rather than try to arrange them up the side of the glass.
Hover over the number of servings in the recipe card below and use the slider to change the portion sizes if needed. You can also use the x0.5, x2 or x4 buttons near the ingredients section.
More Recipes to Serve Over the Jubilee Weekend
Having a buffet or picnic? Try these…
What about tasty sides for a BBQ?
Or more sweet treats?
Still Have Questions?
Simple! Just contact me and I will do my best to help as quickly as I am able. Head over to my Contact Me page, any of my social media channels or post a comment at the bottom of this page and I’ll see what I can do.
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Cheat’s Platinum Jubilee Pudding – Lemon Swiss Roll & Amaretti Trifle
- Offset Spatula
- Saucepan – Small
- Glass Trifle Dish 3 Pint/1.7litre
For the Jelly & Sponge Layer
- 135 g Orange Flavoured Jelly Cubes
- 200 ml Boiling Water
- 2 x 300g Can Mandarin Segments
- 1 Lemon - unwaxed
- 275 g Lemon Swiss Roll - I used Aldi Citrussy Sicilian Lemon Swiss Roll
For the Custard & Biscuit Layers
- 40 g Custard Powder - not instant
- 1 tbsp Cornflour (Cornstarch)
- 40 g Sugar
- 500 ml Milk
- 1 tbsp Lemon Juice - fresh or bottled
- 70 g Soft Amaretti Biscuits
For the Mandarin Coulis Layer
- The reserved mandarin segments from the jelly layer
- 2 tbsp Sugar
- 1 tbsp Lemon Juice - fresh or bottled
- 2 tsp Cornflour (Cornstarch)
- 1 tbsp Water
For the Toppings
- 100 g White Chocolate
- 30 g Mixed Peel
- 300 ml Double Cream (Heavy Cream)
- 1 tbsp Icing Sugar (Confectioner's Sugar)
- 30 g Soft Amaretti Biscuits
Make & Chill the Jelly
- Put the kettle on to boil.
- Drain the juice from 2 x 300g Cans Mandarin Segments. Set aside the fruit to make the coulis later.
- Zest and juice 1 Unwaxed Lemon.
- Break up 135g Orange Flavoured Jelly Cubes into small cubes – I cut each marked cube into at least 4 smaller pieces. The smaller they are the easier they will dissolve.
- Measure 200ml Boiling Water from the kettle into a measuring jug and add the orange jelly cubes. Keep stirring until all the jelly is dissolved.
- Add the juice from the mandarin cans to make up 500ml of total liquid. You won’t need all of the juice. Add the zest and juice of the lemon and stir well.Note – Please note the wording of 500ml total liquid – this is why you are making the jelly in a measuring jug. Please do not add 500ml of juice by mistake as the jelly will not set.
- Put the jelly in the fridge to start chilling asap. This should take around 30 to 40 minutes.
- Note – If you are going to take a break between making the jelly and the custard and/or coulis, you need to keep an eye on the jelly. If it cools too much, it will start to set. If needed, skip ahead to the “Assemble the Jelly and Sponge Layer” and then come back to make the custard and coulis while that chills.
Make the Custard
- While the jelly is cooling, prepare the custard.
- Measure 40g Custard Powder, 1 tbsp Cornflour and 40g Sugar into a microwaveable mixing bowl.
- Add a small amount of the 500ml Milk and whisk until the mixture is smooth with no lumps.
- Add the rest of the milk and whisk together.
- Microwave the custard. The exact time will depend on the bowl you have used and your microwave. I made mine by starting with 3 minutes on high then giving it a whisk. I then give it 4 more 30 second bursts whisking more each time. It is ready when the mixture is lovely and thick.
- Stir in 1 tbsp Lemon Juice and cover with clingfilm. Make sure the clingfilm is touching the custard layer – this will stop a skin from forming. Put the custard into the to chill.
Make the Mandarin Coulis Layer
- Put half of the reserved mandarin segments into a small saucepan along with 2 tbsp Sugar and 1 tbsp Lemon Juice.
- Cook over a medium heat until hot and the juices have been released. Use your spatula to mash down the segments as it is cooking. This shouldn’t take more than a couple of minutes in total.
- Meanwhile make a slurry by mixing 2 tsp Cornflour with 1 tbsp Water in a small bowl.
- Tip the cornflour mix into the saucepan and mix over the heat until the sauce is thickened.
- Mix in the rest of the whole mandarin segments and set aside in the fridge to cool.
Assemble the Jelly and Sponge Layer
- Unwrap and slice 275g Lemon Swiss Roll into 10 slices.
- Arrange the slices around the bottom on your trifle dish. You are looking for the swirly sides to be pressed against the edge of the bowl without any gaps. It will depend on the shape of you dish exactly how you do this. Press any remaining slices into the bottom of the dish. It doesn’t matter if there are some gaps on the bottom.
- Give the chilled jelly a quick whisk and carefully pour over the bottom of the dish. It may or may not fully cover the sponge depending on the shape of your dish. Some of the jelly will soak into the sponge – this is ok.
- Cover the dish and put in the fridge for at least 2 hours to cool and set.
- Note – If you haven’t yet, make sure to go back and make the custard and coulis layers.
Make the White Chocolate Shards
- Break up 100g White Chocolate into small pieces in a microwaveable bowl.
- Heat in short bursts in the microwave until fully melted – make sure to stir it each time.
- Pour the melted chocolate onto a sheet of greaseproof paper or silicone mat. Spread the chocolate out into a thin layer (around 2mm). Try to keep the chocolate a fairly even thickness all the way over.
- Sprinkle on 20g Mixed Peel and gently press into the chocolate.
- Place in the fridge to cool and set.
Assemble the Custard, Biscuit & Coulis Layers
- Note – Make sure that the jelly layer is set. If not, it will need to go back into the fridge until it is. If you try to add the custard layer too quickly, the layers will collapse.
- Carefully spoon the custard onto the jelly and sponge. As my jelly did not totally cover the sponge, I first filled in the centre gap and smoothed the custard then added the rest on top and smoothed it to the edge of the bowl. Use you common sense to take your time and add the layer in the least disruptive way possible.
- Arrange 70g Soft Amaretti Biscuits on top of the custard layer. The custard should be thick enough that they don’t sink. You may want to add a few more or less biscuits depending on the shape of your dish.
- Carefully spoon over the chilled mandarin coulis. I started at the edge and moved into the centre. Again this is so I don’t disturb the custard and biscuit layers.
- You can then chill the trifle at this point until you are ready to add the toppings and serve.
Finish the Trifle
- Whisk 300ml Double (Heavy) Cream with 1 tbsp Icing Sugar until if is soft and light. Be careful not to overwhip. You are looking for loose cloud like cream.
- Pile the cream onto the chilled trifle using a large serving spoon. Do it in sections for maximum texture. Please don’t dump all the cream on and then try to spread it.
- Break up the set white chocolate into long shards.
- Poke the shards into the trifle in a vaguely random manner. Longer shards at the back and smaller at the front works best with a few smaller pieces worked around and about
- Scatter over roughly 30g Soft Amaretti Biscuits. You can leave some whole and crumble some or crumble them all up, it is up to you.
- And that’s it! The platinum trifle is ready to serve!