HOW TO MAKE THE ROYAL SWEET

PLATINUM PUDDING RECIPE

Prep time: over 2 hours Cook time: 35 minutes Serves: 20

For this recipe you need two Swiss roll tins, measuring approximately 24x34cm/ 9½x13½in and a 3.5 litre/6 pint trifle dish

INGREDIENTS For the Swiss rolls:

4 large free-range eggs, 100g/3½oz caster sugar, plus extra for dusting, 100g/3½oz self-raising flour, sieved butter for greasing

For the lemon curd:

4 large free-range egg yolks, 135g/4¾oz granulated sugar, 85g/3oz salted butter, softened, 1 lemon – zest only, 80ml/2½fl oz fresh lemon juice

For St Clement’s jelly:

6 gelatine leaves, 4 unwaxed lemons, 3 oranges, 150g/5½oz golden caster sugar

For the custard:

425ml/15fl oz double cream, 3 large free-range egg yolks, 25g/1oz golden caster sugar, 1 tbsp cornflour, 1 tsp lemon extract

For amaretti biscuits:

2 free-range egg whites, 170g/6oz caster sugar, 170g/6oz ground almonds, 1 tbsp amaretto butter or oil, for greasing

For the chunky mandarin coulis:

4 x 397g tinned mandarins, 45g/1¾oz caster sugar, arrowroot, lemon juice

For the jewelled chocolate bark:

50g/1¾oz mixed peel, 1 tbsp caster sugar (optional), 200g/7oz white chocolate, broken into pieces

TO ASSEMBLE:

You will need 600ml/20fl oz double cream

1. To make the Swiss rolls: preheat the oven to 180C/160C Fan/Gas 4. Grease and line the two Swiss roll tins with baking paper. In a large bowl, beat the eggs and sugar for five minutes or until light and pale. Using a metal spoon, fold in the flour and divide between the two tins and bake for 10-12 minutes or until sponges are lightly golden and cooked through.

2. Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out on to the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.

3. To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and continuously as the curd cooks until thickened in 15 minutes. Pour into a clean bowl and set aside to cool.

4. To make the St Clement’s jelly, soak the gelatine leaves in cold water for five minutes to soften. Peel six strips from a lemon and six from an orange and put into a pan with the sugar and 400ml/14fl oz water. Simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of lemon and orange juice. Stir into the pan, then strain the jelly through a fine sieve into a jug and chill until cool but not set.

5. To make the amaretti biscuits, preheat the oven to 180C/160C fan/ Gas 4. In a large bowl, beat the egg whites until firm. Mix in the sugar and almonds gently, add the amaretto and fold in gently until you have a smooth paste.

6. Place baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture 2cm/¾in apart, as they will expand during cooking. Bake for 15-20 minutes or until golden brown. Allow to cool.

7. To make the chunky mandarin coulis, strain two tins of mandarins and put the fruit into a saucepan with the sugar. Heat gently until broken down.

Remove from the heat. In a small bowl, stir the arrowroot with two tablespoons of cold water to make a paste, then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.

8. To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate on to a baking tray lined with baking paper and scatter over the mixed peel. Leave to set and then break into shards.

9. To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.

10. Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set for three hours. Then pour over the custard, arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form and then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards. You can use ready-made versions for most of the components.

Courtesy of Fortnum & Mason. More tips at fortnumandmason.com