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]]>UPDATE: you can now watch our talk courtesy of the Living knowledge network here >
The winner of the Platinum Pudding Competition, aired on May 12 on BBC One is Jemma Melvin and her Trifle! I had the huge pleasure and honour to be a judge together with some fab judges including queen of baking dame Mary Berry! I think as someone working in the culinary world that it is incredibly exciting to see 5000 people enter a recipe in the competition, we had several kids sending in as well! That is such a joy all on its own! Plus you never know one of these kids could become a food writer when they grow up. Jemma chose lemon as her theme because the queen had lemon posset and amaretti biscuits at her wedding. You can find the recipe for the trifle to make for your own Jubilee celebrations over on the BBC Good Food website here > You can also find the other four finalist recipes there.
To catch up on the Platinum Jubilee Competition program you can go to the BBC website here > to see when it is repeated or if you are in Britain watch on iPlayer.
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]]>The Platinum pudding chosen as a winner in the competition will become part of this historic moment and will be talked about for decades, maybe centuries to come.
Traditional British puddings – photo from my book ‘Pride and Pudding, the history of Britsh puddings savoury and sweet’ (Murdoch Books)
In collaboration with The Big Jubilee Lunch, Fortnum & Mason is launching a nationwide competition to find a pudding to celebrate Her Majesty The Queen in her Platinum Jubilee year.
All UK residents over the age of 8 have a chance for their pudding to become the next commemorative royal dish. This follows the Jubilee chicken created for the silver jubilee of George V in 1935, Coronation Chicken or Poulet Reine Elizabeth (French always sounds more fancy, right?) created by Constance Spry and Rosemary Hume from London’s Le Cordon Bleu to mark The Queen’s Coronation in 1953 and the Jubilee Chicken created for the Queen’s Golden Jubilee.
As a judge and British pudding expert because of my books Pride and Pudding (Murdoch Books £20), my ‘National Trust Book of Puddings’ and my book on British baking Oats in the North, Wheat from the South (Murdoch Books £25) my advice is to look into the Queen’s long and exciting life and work and take inspiration from it.
The pudding has to be fit for a Queen so we would love bakers to tell that story with their creation. We want something original, nothing as mind-blowing as a Heston Blumenthal creation but something that has the flair to become a modern classic. This was also the idea behind Coronation chicken. Don’t overcomplicate, let simplicity shine. Think of flavours, the time of the year the pudding will be baked by the nation.
There is a long history of recipes being created for royalty. Queen Victoria’s chef (for a brief time) Charles Elmé Francatelly created several recipes including puddings in honour of queen Victoria and Prins Albert. Simply called Albert pudding and Victoria pudding. This them pictured below.
Victoria and Albert pudding from royal chef Francatelli
Sticky Toffee Pudding
Entries will close on the 4th February 2022. Applications are welcomed from UK residents aged 8 and over, and more information can be found on the Platinum Pudding website www.fortnumandmason.com/platinum-pudding
Some advise on sending in your recipe:
Remember to create a nice photograph of your dish, place the plate by a window do your light is the best and coming from the left or right, make sure it isn’t backlit. When you start your text document, first tell us why you chose this dish and how you created it. We want to read a story, convince us. Imagine you are explaining it to a friend! Have fun and good luck! I hope your pudding will be on our judging table in March!
For more clues about what we are after as judges:
Here is a piece I wrote for the iPaper
Here I am live on ITV
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Fawkes is third from the right. Source image Wikimedia
Remember, Remember the 5th of November, the Gunpowder Treason and Plot?
I know of no reason why gunpowder treason
should ever be forgot.
Guy Fawkes, Guy Fawkes,
It was his intent
to blow up the King and the Parliament.
Three score barrels of powder below,
Poor old England to overthrow:
By God’s providence he was catch’d
With a dark lantern and burning match.
Vandaag had ik het over Bonfire Night in mijn nieuwe aflevering van Regula Culinaria. Je kan de aflevering vinden op je favoriere Podcast App, Spotify of Anchor! Of volg deze link >
Zoals beloofd wat extra dingen om naar te kijken, hier vind je de link naar de bekentenis van Fawkes en hier. Onderaan vind je het recept voor Yorkshire Parkin uit mijn boek Brits Bakboek (Oats in the North, Wheat from the South)
Yorkshire “Bonfire” Parkin
Voor 9 stukken
- 100 g middelgrote havervlokken
- 200 g golden syrup of maple syrup
- 45 g black treacle of kandijsiroop
- 200 g boter
- 200 g volkorenmeel
- 2 tl natriumbicarbonaat of baking soda
- 2 tl gember, gemalen
- 1/2 tl nootmuskaat, gemalen
- 1 ei
- 2 el whisky of melk
- snuf zeezout
Voor een bakvorm van 20×20 cm
Verwarm je oven voor op 160 °C en bereid de bakvorm voor (zie p. 19). Blits de havervlokken kort in een foodprocessor met de mesbevestiging.
Verwarm de golden syrup, black treacle en boter in een pan tot de boter gesmolten is, laat een paar minuten afkoelen en voeg de rest van de ingrediënten toe.
Roer goed door met een houten lepel of spatel. Verspreid het mengsel in de bakvorm.
Bak 50-60 minuten en laat dan afkoelen in de vorm. Wanneer de cake koud is, verpak je deze in een luchtdichte doos en laat je hem minimaal een dag rusten.
De cake wordt elke dag plakkeriger en sappiger en kan 2 weken goed blijven als je hem zolang kunt verbergen.
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