How to make our version of the £43 Jubilee Pudding winner with six easy steps and for less than a tenner

IF you want to make a sweet treat fit for the Queen for your street Platinum Jubilee party, then this 15 minute recipe is what you need.

The winner of the BBC’s Jubilee Pudding competition, celebrating the Queen's 70 years on the throne, is a lemon and amaretti trifle.

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Earlier this month, amateur baker Jemma Melvin, 31, from Stockport, won the competition with a tricky trifle that required 30 ingredients costing £43 and two and a half hours to make.

The pudding competition celebrates the Queen's Platinum Jubilee, and this cheat-filled alternative will save you money and time.

Our royal double uses just nine supermarket-bought ingredients and takes 15 minutes, while costing little more than a tenner.

Food writer Emily Leary, of , 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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YOU NEED

(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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METHOD

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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.

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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.

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

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

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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.

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