TAMASIN DAY-LEWIS’S

royal twist on a British pudding

A SUMMER trifle is that most English of puddings, dating back to the 1590s when Elizabeth I was on the throne.

So when it comes to the Queen’s Jubilee celebration, it is platinum-plated.

Rather than covering the trifle in a snowy layer of thick, whipped cream, I lighten and sharpen it with a lemony syllabub, another pudding that dates back to the 16th century.

June is a perfect month for summer fruits. I always add a layer of puréed raspberries above the custard, a flash of pink to cut through the richness.

I cannot think of a more fitting and regal pudding. Served in stemmed glasses, the syllabub billowing beneath the fruit and flaked almonds, it is truly the queen of puddings.

TaMaSin’S Kitchen Bible by Tamasin Day-Lewis (Weidenfeld and nicholson).