A lemon Swiss roll and amaretti trifle has been named the official pudding of the Queen’s Platinum Jubilee.

Amateur baker Jenna Melvin’s creation beat 5,000 other desserts to be crowned winner of the Platinum Pudding competition.

She was announced as the winner on BBC One special The Jubilee Pudding: 70 Years in the Baking.

Dame Mary Berry and Monica Galetti judged the competition, which was run by Fortnum and Mason and the Big Jubilee Lunch charity.

Jenna said Dame Mary made her cry with her feedback. “She said I nailed it. And from Mary Berry saying that I’ve nailed a recipe, and a bake to a brief that she knows everything about, that was it – that was the moment,” she said.

The following recipe will serve 20 people. It has a preparation time of two hours and a cooking time of between 30 minutes to one hour.

Ingredients for St Clement’s jelly:

Ingredients for chunky mandarin coulis:

Ingredients for jewelled chocolate bark:

Jenna said her friend Sammy sent her a link to apply for the competition.

“I didn’t think I’d go any further but I made it to the final 50, made it to the final five, and now my pudding has been chosen. It’s ridiculous,” she said.

Explaining the inspiration for the dish, she said: “This particular trifle is a tribute to three women: it’s my gran, my nan, and the Queen herself.

“My grandma taught me to bake; she taught me all the elements, everything from scratch.

“My nan’s signature dish was always a trifle; we used to call her the queen of trifles.

“And the Queen had lemon posset at her wedding.”

All rights reserved. © 2021 Associated Newspapers Limited.