How to Make the Queen's Platinum Pudding Lemon Swiss roll and Amaretti Trifle Recipe | DIY Tutorial

WATCH FULL EPISODES 👉 https://www.bbc.co.uk/tv/cbbc
SUBSCRIBE TO CBBC 👉 https://bbc.in/3gH3ioU
Here's how you make the Queen's Platinum Jubilee Pudding! Thanks Blue Peter! Ingredients & method below:

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 the 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 the 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:
4x tins mandarins, around 300g each
45g/1¾oz caster sugar
16g/½oz arrowroot (2 sachets)
½ lemon, juice only

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

To assemble:
600ml/20fl oz double cream

Method:
1. The Swiss rolls - preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat egg and sugar together with an electric whisk until light and pale. Gently fold in the flour. Divide between the two tins & bake for 10–12 minutes or until the sponges are cooked through. Sprinkle caster sugar on two sheets of baking paper then turn the sponges out. Peel off the paper and, while still warm, roll them both up from the short end into a tight spiral using the paper. Let cool.

3. The lemon curd - place the egg yolks, granulated sugar, butter, lemon zest & lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined, the curd cooks until thickened. Pour into a bowl & set aside to cool.

4. The St Clement’s jelly - soak the gelatine leaves in cold water for 5 mins to soften. Using a vegetable peeler, peel 6 strips from a lemon & 6 from an orange & put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer, medium heat, stir occasionally until sugar has dissolved. Remove from heat & discard peel. Squeeze water out of the gelatine, stir into the pan until dissolved then cool. Squeeze lemons & oranges, so you have 150ml/5fl oz of both lemon & orange juice. Stir into the pan then strain jelly through a sieve into a jug & chill until cool but not set.

5. The custard - place cream in a saucepan over gentle heat. Bring it to simmer, stir with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour & lemon extract, then gradually pour the hot cream into the bowl whilst whisking. Return the whole lot back to saucepan & whisk over gentle heat until custard is thick and smooth. Pour custard into a bowl, cover the surface with greaseproof paper & cool.

6. The amaretti biscuits - preheat oven to 180C/160C Fan/Gas 4. In a large bowl, beat egg whites until firm. Mix sugar & almonds gently into it. Add amaretto, fold in until you have a smooth paste.

7. Place baking paper on a baking tray, brush with butter. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approx 15–20 minutes until golden brown. Remove from oven & cool.

8. The chunky mandarin coulis - strain two tins of mandarins. Discard juice, put fruit into a saucepan with sugar & heat gently until broken down. Remove from heat. In a small bowl, mix arrowroot with 2 tbsp cold water, add to the warm mandarins. Add lemon juice & mix, then pour into a bowl. Strain the remaining two tins of mandarins & add fruit to bowl then leave to cool.

9. The jewelled chocolate bark - Melt white chocolate in a bowl sitting over a saucepan of simmering water. Pour white chocolate onto baking tray lined with baking paper & scatter over the mixed peel. Leave to set & break into shards.

10. To assemble, unroll the cooled Swiss rolls & spread with lemon curd. Roll back up again a& slice one into 2.5cm/1in slices & place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces & 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.

Pour the St Clement’s jelly over the Swiss roll. Put in the fridge to completely set. Pour over custard & arrange a single layer of amaretti biscuits, keep a few back for the top. Pour over the coulis. In a bowl, whip the double cream until soft peaks form. Spoon this over the coulis. Crumble over the amaretti biscuits. Decorate with chocolate bark shards.

For more fun, games, shows, quizzes & great makes!
👉 http://www.bbc.co.uk/cbbc/

#CBBC #PlatinumPudding #Recipe