(bright music) - [Jonathan] In an historic homage to Queen Elizabeth's legacy, royal grocers Fortnum and Mason are running a once in a lifetime competition for home bakers across the country.

The search is on for a pudding to sit alongside the Victoria sponge and Coronation Chicken in the nation's heart and celebrate Queen Elizabeth's Platinum Jubilee.

- This recipe has got to stand the test of time.

- [Jonathan] 5,000 entries have flooded in from Land's End to Duncansby Head.

They've been whittled down to five exceptional ideas in a blind judging process based on recipes alone.

- This is a great opportunity for someone to say, "I created that dessert for Her Majesty."

You know, this is gonna go down in history.

- [Jonathan] A panel of the country's best judges now must select one recipe to be known forever more as the Platinum Pudding.

- Fingers crossed.

- Oh.

- I can honestly say I've got butterflies.

- I never, ever, ever thought I'd be here.

- They're all winners, but there will be one that stands out.

- It's just the highlight of my life.

- We've made a decision.

- Oh wow.

- Britain is going to be so delighted and the Queen too.

(inspiring music) - [Jonathan] As the nation gets ready to celebrate on Jubilee Weekend, what better way to say thank you to the Queen than baking a recipe created just for her?

- We have the fabulous Queen Victoria sponge, for example.

Are we gonna find something as good for her?

- [Jonathan] As 5,000 entries flooded into the competition, executive pastry chef, Roger Pizey, and team read through each one.

- It just took over our lives for a couple of weeks.

I saw everything.

I saw things from cakes to tarts to the ones we call the kitchen sink, which was the tart with a cake in it with a meringue on the top.

- [Jonathan] The judging criteria is simple, a recipe that is fit for a queen, has a memorable story, tastes just right and is perfect for home bakers.

- Cool.

- [Jonathan] Once the top five were selected, Roger delivered the good news.

- You got too into the final five.

- Oh my God!

Oh my God!

- Joking!

- That's the best news ever.

- Gosh.

I wasn't expecting that (laughs).

- Okay.

I need a champagne now.

(chiming music) - [Jonathan] Today is the ultimate challenge of the competition, tasting the five recipes and selecting one to be crowned the Platinum Pudding.

It's all in the hands of the magnificent judging panel.

(camera beeps) Led by doyenne of baking Dame Mary Berry.

- Let the play start.

- [Jonathan] Chef Patron, Monica Galetti.

(chiming music) - [Cameraman] This is nice and relaxing, isn't it?

- So relaxing.

(group laughs) - [Jonathan] Self-taught pastry chef and influencer, Matt Adlard, bestselling author and baker, Jane Dunn, Bake-off Winner, Dr. Rahul Mandal.

- I like the braces.

- (laughs) Thanks.

- [Jonathan] And British dessert historian, Regula Ysewijn.

- I think this is very, very exciting.

And now, there's no one more important than to bake for the Queen.

(bright music) - The tart is Kathryn's invention, a professional musician and a mother of two.

Testing recipes happens when her children are in bed.

- That is the only time.

- [Child] Two pieces wet.

- Yeah.

Two pieces left.

That's the only time that I have any peace at all (laughs) and any time to do anything.

- That's why I own last one.

- [Kathryn] Last one.

Yeah.

- [Jonathan] The seven layer trifle is designed by copywriter Jemma.

(Jemma speaks indistinctly) She's been blessed with the baking gene from both her grandmothers.

- I entered a competition and I got into the final five.

- Oh my God.

(Jemma laughs) - What does that entail?

- So, I've gotta go to London to bake with the head chef of Fortnum and Mason.

(grandma gasps) And, (Jemma laughs) - Wow.

(gentle music) - [Jonathan] The Bundt sponge is the brainchild of lawyer, Sam, who's found the perfect partner for her baking passion.

- So, I met Craig 11 years ago.

Do a taste test?

- Yeah, go on.

- I was his waitress and he didn't leave me a tip.

And somehow, he managed to take me out on a date.

(plate thuds) - Solid eight out of 10.

- Eight out of 10?

- Eight out of 10.

Always room for improvement.

Yeah.

- He's always been a willing taste tester for me, always, always there to clean up the mess after I've made it in the kitchen as well (laughs).

- [Jonathan] The floral falooda cake is the invention of Mumbai born Shabnam.

- We're gonna put some mozzarella cheese and bake it in the oven.

Can I hear you?

Can you put the volume on?

I can't hear you.

Can you hear me?

Are you on mute?

- [Jonathan] Like so many others, Shabnam hasn't seen her parents for three years.

- You're gonna be so happy to hear this.

- Yeah.

What is it now?

- I'm a finalist in a very, very important competition to bake a cake for Queen Elizabeth II for her Royal Jubilee Celebration.

- This is amazing.

Can I hug you?

- (laughs) My dreams are finally coming true.

(gentle music) - Last up is the Four Nations pudding, created by Susan, who balances her hobbies with a part-time job at the National Trust.

- I've been making chocolate and raspberry brownies for my son.

It's a little bit of home, a little bit of me.

Well, what an honor to create a pudding for the Queen?

I mean, when would a normal everyday person ever get an opportunity to say, "Here you are, this is for you?"

It's just unbelievable.

(bright music) - [Jonathan] Today, the bakers are on their way to the Fortnum kitchens in London's Piccadilly.

So far, Roger Pizey has only seen the written recipe.

Now, he and the judges must taste the real thing, baked from scratch, to see how all the ingredients come together.

- Platinum Jubilee Competition, the finale.

- [Tom] He's probably one of the country's finest pastry chefs.

- Everything ready?

All good.

- This is a big deal for some of the contestants.

They will have, no doubt, been really nervous to be here.

And I think, having Roger's presence in the kitchen, just helping them make their puddings be the best they can possibly be.

- [Jonathan] Roger will be on hand, along with chefs Alice and Atila to help bring the recipes to life.

- I'm really excited.

So, I think it's about being together to make something beautiful for the Queen and for the competition.

- It's just brilliant to be part of this.

We were founded in 1707 by two footman to Queen Anne.

And so, our relationship with the royal household goes back over 300 years.

- Here we go, on the way to London.

Here's my lift, getting excited.

- Samantha's Bundt, which is quite simple, but it's got to Dubonnet syrup in there, which is quite interesting.

Obviously, Queen's favorite tipple.

- I think we've all done our best and I hope it'll be a very enjoyable experience for everybody.

- Shabnam's rose falooda cake, it's got some very different ingredients in there I'm not used to.

It's got like the vermicelli.

It's got like the saffron.

I'm really looking forward to trying that too.

- Well, final bit of the journey, setting off, bag in hand.

- The Four Nations pudding my Susan, which has got the Welsh cakes, the raspberries, the strawberries and the rhubarb, which I really love.

I love rhubarb.

- I have made it to London.

It's so much busier and so much warmer than up north, but I'm excited.

- Jemma's trifle, the elements there, she's making her own Swiss roll and she's making her jellies.

I think that, I'm really looking forward to seeing.

- Yeah.

Starting to feel a bit more real.

Definitely a lot more nervous.

So, I need to do anything to distract me from cake.

(upbeat music) (Kathryn laughs) - Kathryn's passion fruit tart has got a frangipane, which is delicious, and it's got a cheesecake.

And then it's got a really lovely passion fruit jelly on the top with a hint of thyme.

And I think that's gonna be quite amazing.

I'm really proud of five recipes.

I'm really proud to be here, knowing that what we do today is gonna make someone's life change forever.

And that this dessert is gonna go throughout the whole country.

- [Jonathan] It will be gifted to the nation, so anyone can make it.

- All the proceeds from that winning pudding will be going directly to charity.

(chiming music) - Hi.

- Hello.

- How are you?

- I'm good.

Thank you.

- Welcome.

Welcome.

- I'm so excited.

- Good, good, good.

So am I.

So am I excited.

- [Jonathan] There's no time limit to the bake today.

The judges want to see how the recipes leap to life from the page.

- This is a recipe we're going to share throughout the nation and you want to look at it and think, "Yes, I can do that.

I can replicate that."

That's what we want.

But overall, delicious.

We want a delicious cake that Her Majesty is going to enjoy.

- It's so good in here.

- Yeah.

It's once in a lifetime.

It's amazing.

- I've never used one those mixers before.

- Okay.

I'll show you.

I'll go to it.

(Jemma laughs) It's quite easy.

You just turn it on.

- Okay.

- [Jonathan] Jemma is the first to kick off with her lemon Swiss roll and amaretti trifle.

- The inspiration for my dessert is actually both my Gran and my Nan.

So, my Gran taught me to bake and trifle is my Nan's signature dish.

My Nan's sadly no longer with us.

So, it was a real tribute to her.

Four eggs.

So, the Queen maybe eating something that I've made, oh, she'd be so proud (laughs).

- [Jonathan] First job is to make the sponge for the all-important lemon curd Swiss roll, the foundation of the trifle.

- I'm happy with these now.

- Amazing.

So, we put in back both in the oven.

Yeah?

- Yes.

- [Jonathan] There's even more citrus zing from the St. Clement's jelly layer that comes next.

- So it's not just lemon, not just orange, a mixture of the two.

It's really tangy and fresh.

- So, oranges and lemons said the bells of St. Clement's.

- St. Clement's, that's the one.

- That's it.

That's the one.

- Optional singing as you doing it.

(Roger laughs) My pudding connects to the Queen because lemon posset and amaretti biscuits were served at her wedding.

So, I took that flavor profile that I knew she'd like, and then turned it into the trifle.

- [Roger] Jemma, do you want a little secret?

- Go on.

- So when you, whenever you're doing a sponge like this, - Yeah?

- If you go from the edges, it's the most fragile bit.

- Okay.

- So if you put a little hole in the middle like this, and then what you do is just pick it up from the middle.

- [Jemma] Oh yes.

- And it doesn't break the edges for you.

(Jemma laughs) How's that?

- Yeah.

That's perfect.

- Everybody likes to see a Swiss roll.

It's fun to try.

And I think it'll be a great thing to make.

- Congratulations.

- Thank you so much.

- Isn't that amazing?

- It's an honor to be here.

- Have you got the dish that you're going to do it in?

- Yeah.

So, it's this.

- So, you have the Swiss roll at the bottom.

- Swiss roll, St. Clement's jelly, then we go lemon custard, amaretti biscuits, Mandarin coulis, and then whipped cream on the top.

- Well, Jemma, you got two trifle lovers here.

- [Jemma] Yeah (laughs).

- And we are really excited to try this.

- And you're are so tidy.

- Oh, thank you (laughs).

(gentle music) - [Jonathan] Across the kitchen, Shabnam is making the sponge mix for her rose falooda cake.

It's inspired by the classic falooda dessert, a treat she shared with her father who funded his studies selling ice cream sweets.

- The original falooda was the vermicelli noodles that you serve with some rose syrup and nuts.

That's what a falooda is.

It's like an ice cream sundae.

- Rose falooda cake.

It's full of surprises.

Can't wait to see it.

I'm always excited about it when it's something new.

- [Jonathan] The cake's base is none other than a classic Victoria sponge.

Shabnam hopes a pinch of saffron will give the cake that celebratory feel the judging criteria demands.

- So, just a little sprinkling.

Not too much.

If you add too much saffron, it ends up tasting like soap.

- [Jonathan] The mix is split between two tins.

- 795.

Amazing.

Unbelievable.

They've never been the same (laughs).

Brilliant.

They're ready to go in.

Say a little prayer.

Please rise.

And then off it goes.

The Queen has always been a feminism power for me.

I think she has sacrificed and dedicated her life.

The fact that she's embraced a multiracial and a multicultural society, and I wanted the cake to reflect that.

(gentle music) - [Jonathan] The heart of the cake's story is the falooda cream that will fill the saffron sponges.

It will be topped with vermicelli noodles, soaked in rose syrup and quickly boiled.

- I'm gonna soak the sabja seeds now in water.

- [Jonathan] The sabja or basil seeds will be thrown into the cream once they swell up, much like the bubbles in a bubble tea.

- It's something new that a lot of people won't be familiar with.

- How are you?

- I think I'm going to cry.

I think I'm going to.

(Shabnam laughs) - No, don't cry, unless they're tears of joy, then yes, 'cause we're celebrating.

- Yes, absolutely.

- There are little messages here.

- Yes, oh, yes.

- This is, - This is from my daughter.

So, she always leaves me little notes.

- [Monica] How old is your daughter?

- [Shabnam] She's 10.

- Dear mommy, I love you.

The best cream always rises to the top.

Lots of love.

My daughter used to write me sweet messages.

- [Shabnam] Oh, bless.

Oh.

- She's now 15.

- Oh wow.

(group laughs) - So, tell us all about your bake.

- Well, the falooda is a flavor that I grew up with, which is very simple.

It's a rose cream.

And to that, I'm going to add the basil seeds that when you soak into water, they swell up like little bubbles.

- Is that a necessity in the cake?

- It's not a necessity.

No.

You can add lychees that give you the same kind of flavor, lychee and rose is a lovely combination.

- Lychees, that would be a good idea.

- Lychee sounds lovely.

- And easy to get.

- Absolutely.

- Very different and I, the Queen is a great traveler.

- Oh gosh.

- And I'm sure she would love it.

- Thank you so much.

Lovely to meet you.

- [Monica] Likewise.

- You can't actually imagine what it's gonna taste like when it's put together.

And I think it's just gonna be one big surprise.

- [Jonathan] The falooda cake may introduce new flavors to some people, which is as it should be.

Over the Queen's seven decade reign, baking has evolved in ways that reflect our ever changing society.

- Cakes and puddings can really tell us what's happening at that point in history.

For example, in the 1950s, we just got out of the war and people loved big tall puddings to bring joy onto the table.

- [Jonathan] This saw the chiffon become one of the 1950s' iconic cakes.

- 1950 chiffon cake originated in America.

And nobody could quite understand why the, what the lightness was from, but it was the fact there was no butter and they used oil instead and they used these special tins.

And then when it was baked, you would come out.

And that's the beautiful form that is the chiffon.

- [Jonathan] In the swinging '60s, lemon meringue pie was the pud of choice.

- The 1960s, with flower power, there would be so many colorful things, like pineapple upside down cake, lemon meringue pie, different colored jellies.

You could really tell that people loved color in that time.

- Can you beat a lemon meringue pie?

I love it.

I make it quite often for special occasions.

Everybody loves it.

- [Jonathan] The '70s embraced a more health conscious carrot cake.

Whereas the excesses of the '80s were reflected in the chart topping black forest gateau.

- Black forest gateau, I mean, I love the way it's been reinvented so many different times.

Nice cherry, that chocolate sponge, a bit of cream in there.

It's just, ooh, you get that all in your fork.

Delicious.

- The 1990s is all about rustic baking.

There's beautiful baked cheesecakes.

- Baked cheesecake.

Oh, come on.

That's a classic.

- [Jonathan] As the new century dawned, elaborate cupcakes took center stage.

Introducing the red velvet sponge, whilst the last decade celebrated picture perfect food designed for social media.

- People will sometimes spend a week creating a cake, just for the looks and not for the flavor.

That's the big change in the 2010s.

- [Jonathan] Fashions come and go, but baking ambitions still flourish as the Queen heads into her eighth decade on the throne.

- I think we still love a bit of indulgence and that's what cakes bring.

- I don't think sweet stuff's going anywhere soon.

(slow music) (bright music) - [Jonathan] Musician Kathryn's tart could be the perfect example of a mix between the old and new.

- Kathryn's making a passion fruit and thyme frangipane tart.

And this one absolutely sounds amazing.

Passion fruit is one of my favorite flavors, but to balance that with thyme is quite interesting.

Some people may be a bit scared of that.

- Well, good luck.

- Thank you.

- We're all with you.

Don't worry.

- Thank you.

I think this dessert connects to the Queen.

I think she always dresses really colorfully.

So, it's got loads of nice vibrant colors on the top.

I tested the recipe quite a few times on my granddad and he loved it.

So, I hope she does too.

- [Jonathan] First job is the short crust pastry.

- I don't find pastry really stressful.

I find it quite satisfying.

I might be weird (laughs).

- [Jonathan] There's a twist to Kathryn's, a shot of vanilla paste for extra pizzazz.

- I think it adds a nice texture to it.

I think it makes it look more appetizing as well.

- [Jonathan] What would help is somewhere to chill it.

- [Jemma] These are fridges here.

- [Kathryn] Really?

- Yeah, I love, I want fridge drawers at home.

- Yeah, I'm having that.

I want a proving drawer as well.

- Yes.

That's the dream.

If I was building my own kitchen, - Just different temperature drawers.

- Yeah.

(pair laughs) - Because it is a platinum pudding competition, you need to have a pudding that is easily doable in home, but it also equally quite fancy.

- [Jonathan] Kathryn is definitely aiming for fancy, blind baking her pastry twice to get that perfectly flaky bite.

- I'm really excited.

It's also a bit weird being somewhere else cooking.

I'm so used to just being on my own in the kitchen, so.

- [Jonathan] Her inventive cheesecake and frangipane tart topped with passion fruit and thyme jelly has taken Kathryn weeks to develop.

- My husband encouraged me the most with it.

I think there was definitely points where I was just trying to work out the sugar ratio in the jelly and being like, "Oh, I can't do it."

And he's just like, "Oh, just take a 10 minute break.

And it'll be fine."

Yeah.

I think we ate quite a lot of jelly, so (laughs).

- Okay, Kathryn.

I'm watching you with that technique.

Very smart.

- Yeah.

- I like, I've spotted that, just grating the pastry.

- Yeah.

- With the virtual peeler.

- I think it makes it look nicer and sort of makes it look more even and stuff like that.

- [Matt] So, what's inspired you?

- So, it was kind of inspired by my grandma.

She taught me how to bake.

- Oh yeah?

- So, she was an NHS nurse and she was working through the pandemic.

- No way.

- [Kathryn] Yeah, but unfortunately, she got COVID and passed away.

- I'm sorry.

- So yeah.

It's kind of inspired to, by her really.

- Amazed that some of her favorite flavors going into this.

- Yeah, definitely.

- Okay.

Well, I'll leave you because it looks like it's going very well.

I'm very excited to try this, some of my favorite flavors.

Good luck.

- Thank you.

- The interesting element is that cheesecake on there.

I've never thought to put cheesecake into a tart.

You top it with a jelly.

I think that flavor combination is gonna be fantastic.

- [Jonathan] Across the kitchen, lawyer Sam from Rugby is busy making the sponges for her Jubilee Bundt cake.

- So, I'm just putting in my mom's secret ingredient, just a little bit of milk.

That just loosens it up a bit and makes it really fluffy when it cooks.

Me and Nannie used to spend hours baking together.

So, I've stuck with a traditional recipe.

I think she'd be proud.

So, one of the competition criteria was that the recipe needed to be something people could make at home.

So, I've used the basic Victoria sponge recipe and adapted it to make it more regal for the Queen's Jubilee.

- [Jonathan] Her idea is to split the cake mix between a Bundt mold and a traditional tin.

- Well done.

- Thank you.

Yeah, so far so good.

- So far so good.

We like that.

It's all coming together.

- It's exciting.

- I love it when the plan comes together.

- And me.

- People love the Victoria's sponge.

It's been so long lasting, but I think as long as there's something, you know, interesting and it's beautiful, it could go down really, really well.

- [Jonathan] It's Sam's elaborate jam filling that's the star, created to make this cake perfect for Queen Elizabeth.

- So, this is my wine jam for the center of the cake and it's got raspberries, strawberries and wine, just to give it a bit of a kick.

So yeah, it's just setting nicely now.

So leave it to cool, and then it'd be ready to pop in the middle.

- Hello, Samantha.

- Hiya.

- So, what have you called it?

- It's the Queen Elizabeth sponge.

So it's a take on the Queen Victoria sponge, but with the twist for the Jubilee.

So, I've got some fortified wine jam, apparently it's Her Majesty's favorite wine that I've used, so.

- Dubonnet?

- That's right.

Yeah.

So, it smells amazing.

So I'm looking forward to getting that top of the cake.

- Can we smell it?

- Oh, of course.

Yeah.

- That all right?

- Mm, yes.

- That's summer in a pan right there.

Isn't it?

- Exactly.

Exactly.

- Everything's gone to plan?

- So far.

Haven't got out the tin yet.

(group laughs) - Right, let's see you go then.

- Oh, watch it get stuck now (laughs).

It feels good.

Ah.

(Monica sighs) - Very happy.

- Fit for a Queen, Mary.

- Quite right.

- Slightly expecting Mary to come in and give me a hug and make me feel safe, but nope, take your mold off properly.

Do it properly.

Thankfully, I did.

(gentle music) - [Jonathan] Creating a pudding fit for the Queen excited the nation beyond all expectations.

The 5,000 entries reflected an incredible range of people who wanted to be part of this historic competition.

- The age ranges were from eight to 108.

How inclusive does that get?

- [Roger] Well, how long have you been baking?

- Since I was four?

- Four?

- Wow.

- [Child] Yeah.

- We've had a massive interest and it's lovely to think that children are taking part.

- [Jonathan] One of the entries was 10 year old Oliver's elegant crepe cake, layered with fresh cream and berries.

- It's quite an achievement.

So I'm very proud of myself.

- [Jonathan] London born Valerie sent in a version of the Charlotte Russe she made as a 14 year old for the Queen's coronation.

- It was just a bit of fun.

My friend Anne saw it in the paper and said, "Oh, I can't do it.

But I know a friend who can."

- [Jonathan] These two home bakers represent the incredible national reach of the competition.

- When I spoke to Valerie, she's such a wonderful woman.

She's so vibrant.

She's full of energy.

And she was there, the coronation, I thought that was just brilliant.

And it was a great cake.

With Oliver, it was this simplicity of a pancake cake.

It's those layers together and it can be as simple or as difficult as you want to make it.

- [Jonathan] Whilst they have just missed a place in the final five, the judges have invited them to London to say thank you with a special tasting.

- [Group] Hello.

- [Monica] Look at that!

- [Mary] Wow.

- (gasp) That is impressive.

- And so what made you think of that?

It's a wonderful stack of pancakes, exhausting to make.

- Well, because Prince Philip's obviously passed away, quite recently, I found out that his favorite pudding was crepes, cream and jam.

So, I tried to put that into a cake, because I love cake (laughs), and it turned out really well.

- Really well.

What's the dream?

What are we going to do in the future?

- I want to be a professional baker, and if I got good enough, I'd like to be the Queen's head chef.

- That's wonderful.

- It's a big dream.

- Meanwhile I'm employing.

(group laughs) And Valerie, this is your entry here.

- Indeed.

- What have you made?

- It's an elderflower and strawberry mousse, with shortbread at the base, and then white chocolate round the edge.

- Do you know you can almost see your face in that glaze on the top?

- Yes.

- It's like a mirror.

- You took, - Yeah I, it took a long while to strain that, I can assure you (laughs).

- You've just got sheer perfection.

So, you must be very proud of that.

- Yes (laughs).

I did do a Charlotte Russe for the coronation, but it wasn't a street party.

It was a car park party because we lived in a block of flats, yes.

- Well, you get more people.

- We didn't have cream.

I don't know if there was cream, but we were too poor to have cream.

We had evaporated milk.

(gentle music) - [Mary] Just look at that.

- [Oliver] Oh wow.

(gentle music) - [Monica] The base, it hasn't gone soggy at all.

- Every part of it is sheer perfection.

- I love it, it's amazing.

It's just so nice and light.

Perfect, perfect.

- Shall we swap?

- Yes.

Let's move this one over.

- Let's do a swap.

- I, how many layers have you got there of pancake?

- 13.

- 13, oh, it's my lucky number.

(bright music) - It's beautiful, delicious, and your crepes are so thin.

They're beautifully made.

That takes a real skill, and you've perfected this.

You can come and spend time in my kitchen any time.

(Valerie laughs) - Thank you.

It was amazing (laughs).

It wasn't just good, it was amazing to meet Mary Berry and Monica, at 10 years old, and thank you very much for the opportunity.

- Fantastic.

I'm very honored and very pleased to meet two of my heroes (laughs).

(upbeat music) - [Jonathan] Back in the busy kitchen, Susan is pan frying Welsh cakes, the base of her white chocolate Four Nations pudding.

- They're similar to a drop scone or a pancake, but they have cinnamon, raisins, and in all of the markets in Swansea and Cardiff, you find ladies baking them fresh every morning and selling out before they can even put the next batch on the griddle.

It's amazing.

- [Jonathan] Once cooked, Susan blitzes them, adds ground almonds, eggs and bitter dark chocolate.

- So, this really binds all the ingredients together.

- [Jonathan] And then spreads out the mix, bakes for 15 minutes, and voila, her Four Nations pudding base is ready.

- It feels amazing to be in the final five.

It's only really just sunk in that my pudding might go down in food history, and that feels amazing.

- Hello, hello.

- Oh, hi.

- Your pudding sounds absolutely delicious.

- I'm trying to bring together the elements.

Scotland is famous for its berries, so I've got strawberries and raspberries.

- Okay, yeah - And Irish butter.

- Oh, of course, yes.

- Ooh!

- Lovely pink forced rhubarb from Yorkshire.

- Very nice.

- Oh yeah, of course.

I'm from the Yorkshire triangle, yeah.

- Oh, there you are.

- Are you poaching them or are you making into a jam or you are?

- So, it doesn't have that much sugar in it.

- So, a compote.

- [Susan] More like a compote.

- Yeah, I think that is a lovely combination, isn't it?

I mean, white chocolate and berries are great and white chocolate and rhubarb is absolutely amazing.

Sounds wonderful.

- Susan's got a lot going on here, which I like.

Is there going to be too many flavors, too many textures?

We're going to find out.

- [Jonathan] Like Susan, the others are also hoping to invent a pudding fit for our Queen, something historic that will stand the test of time.

In 1953, Coronation Chicken, billed as Poulet Reine Elizabeth, was created for the royal banquet to celebrate Her Majesty's crowning.

- I fell in love with it when I first came to the UK many, many years ago and I think, you know, we just love the heritage that goes through it.

- I feel like Coronation Chicken is just a staple.

Whenever you go to any kind of buffet, it's always there.

- [Jonathan] This iconic dish was the created at the famous Cordon Bleu cookery school.

Angela Wood was asked to help perfect the recipe.

- I was a student, aged just 19.

Constance Spry came in with a list of ingredients and I was very lucky to be there at that moment.

There's nothing like the Coronation Chicken today and it does not have sultanas and things in it.

- People still love it and it's still relevant.

- [Jonathan] The recipe has changed dramatically over 70 years.

Angela's here to make the original, with its red wine reduction base.

- It needs the mayonnaise.

I add the apricots.

In the old days, we did have tinned apricots pureed, so that was fine.

I'll then put in the wine reduction which is all the flavor.

- [Jonathan] Its flavor comes from comes from sauteing onions, and adding bay leaves, red wine, tomato puree and curry paste.

- Then I'll add a bit of cream.

There we are, all nice and smooth.

I can then add the chicken.

(bright music) Very good.

It's stood the test of time.

- [Jonathan] For the hopeful bakers, Angela's legacy is a taste of what their future may hold.

- The thought of my trifle being the next kind of Coronation Chicken doesn't seem real, and if it happens, I'll be really proud.

- My recipe could be made for hundreds of years, even for it to just be published would be a massive achievement.

- I won't be here in 70 years' time.

I'll be well, well and truly gone, but at least my cake will be here.

- So exciting to think the Platinum Pudding is going to be a bit like the Coronation Chicken.

It's a really historical moment.

(upbeat music) - [Jonathan] The big challenge is for the judges to find that one recipe to carry on this food legacy.

- It's really important that the pudding is something that everyone can make, of any skill level, whether you have fancy equipment or not.

- We don't want something that is too difficult, really.

- Does it taste right?

- Something that is absolutely delicious.

- Is there a story?

- They have to look good.

- Is it fit for the Queen?

- Something that people will remember for years.

- It has to be inclusive.

This is about celebrating Her Majesty.

This is about the nation coming together to enjoy this.

That's a recipe that anyone can do.

- [Jonathan] Jemma's counting on the amaretti biscuit layer to push her lemon trifle into the spectacular.

- I think it's hard to get the bake right because they come out some, and you think, oh, they're a bit soft, but they do harden when they cool down.

When the judges taste my pudding, I want them to be able to taste every element and see why I've put them all together.

- [Jonathan] To top the biscuit layer, there will be an eye-catching mandarin coulis, using the humble tinned variety.

For Kathryn, it's the rich cheesecake in a tart sitting on top of the frangipane that she hopes will make the judges sit up and pay attention.

- It's really difficult with like tarts, not knowing how it's going to turn out, but I'm confident with all the layers, and I've done the recipe a million times and changed loads of things, so hopefully it's kind of fail safe.

What's the word?

I don't know.

- [Jonathan] Susan's vision of her Four Nations recipe is a white chocolate mousse that will bring all the flavors together.

- I hope when they taste my pudding that they appreciate that it's light and it's got different levels to it, and that they really enjoy it.

- [Jonathan] Her secret weapon to impress is the frozen rhubarb and berry compote hidden in the mousse.

And of course, that Welsh cake base.

- It's really classic, very nice.

- Good.

- I think the other judges will be really pleased with what we've brought together.

I'm excited to taste them, you know?

We haven't tasted any of them yet.

- [Contestant] No, I don't have the cream.

- [Jonathan] Shabnam's Falooda Cake made the top five with its stunning looks and the story behind it.

Now, its flavor needs to match.

- This is the falooda cream, and this is the filling that goes into the cake.

I've added the basil seeds in there.

It's got mascarpone cream and a bit of rose syrup.

- Shabnam's Falooda cake is very intriguing.

She's taking an Indian drink and then converting it into a cake, as a cake filling.

That's amazing.

Now the question here is, is she going to put too much rose in it?

Because too much rose can make it taste soapy.

So, hopefully she put the right amount in, and then we are in for a treat.

- The falooda is a surprise when you cut into the cake.

You don't know what to expect and when you see this rose bath cream, it's a surprise for all the senses and it really engages the palate.

- Are you nearly ready to assemble?

- Once it's cool, - Mm-hmm.

- I'm ready.

- Yeah!

I'm excited.

- [Jonathan] To transform her Bundt into something celebratory, Sam needs the sponges to stand out.

She's counting on a rich butter cream doing the job.

- I never ever, ever thought I'd be here, so just enjoying every second now, like yeah, I just want to make sure I absorb it all for when I go back to normal life.

Actually baking in the Fortnum's kitchen has just been a dream come true.

It's been amazing.

Mary Berry's piercing blue eyes has been the most terrifying part, honestly, terrifying (laughs).

- I think it's exciting to have home bakers create this pudding, rather than professional chefs, because they can really create something which is accessible, something that everyone can make, because this will not only be the Queen's pudding, it will also be the people's pudding.

(upbeat music) - [Jonathan] With their baking done, it's the last big push.

Assembly time.

- Am I going to make the cake that wins?

I think it would be rude not to (laughs).

- I'm picking the best swirls for the outside.

- Ta-da.

It's perfect.

- The idea of having to pick the winner that the nation's going to make, that's a lot of pressure.

(tense music) - Are you happy now?

- Very happy, yes.

- Yeah?

- The amaretti biscuits aren't traditionally a trifle thing.

- I'm eager to try these desserts.

I'm expecting big things.

- I grew up in Mumbai, which is like a concrete jungle.

So for me, I just love flowers.

- I can't wait to try it.

It's really exciting.

- I'm ready right now to taste them and I've had no breakfast, and I'm eager.

(pastry slaps) (upbeat music) - I look forward to the final judging.

I feel very honored to be chief judge.

Here we go, isn't this exciting?

- It's very exciting.

- It's gonna start now, isn't it?

- We're all here.

(group chatters) So are we excited?

There are five bakers, so five cakes and puddings to choose from, and do you know that there were 5,000 entries?

- No.

- Amazing!

- And one of them is going to be the winner.

One of them is going to be the one that shares their recipe on the Queen's Jubilee.

- It's just so exciting.

- Oh, yes.

It is very, very exciting.

- Let the play start.

- [Rahul] Yeah.

(upbeat music) - [Jonathan] Susan will be the first in the spotlight.

- I think the most exciting thing is actually coming out and seeing a whole table full of judges that you're going to present your pudding to.

There we go.

- [Jonathan] They are looking for a recipe fit for a queen, with a memorable story, spot on flavors, and perfect for home bakers.

(gentle music) - [Roger] Wow.

- [Susan] So, this is my Four Nations pudding.

- That's so pretty.

- Look at that.

- It has a Welsh cake turned into a biscuit base, made with Irish butter, white chocolate mousse with rhubarb from Yorkshire, berries from Scotland, and then it's dressed with edible flowers.

- Thank you.

- Thank you very much, Susan.

- [Susan] Hope you enjoy it.

(group laughs) - That looks amazing.

- Wow.

- Thank you.

- Nerve wracking (laughs).

I mean, so many people to judge something that you've made up out of your own head, and it's yeah, just fingers crossed that they love it.

- It really is a celebration of Britain.

- I love how well it's set.

I love the Welsh cake base.

It's not something I've seen before, so.

- I think she definitely invented it.

- I've never thought to turn it into a biscuit base before.

- I think the genius is having the rhubarb with the white chocolate.

- Yeah, yeah, yeah.

- [Rahul] Because that sharpness of the rhubarb cuts through the sweetness of the white chocolate.

- I think all the judges are like really important to me, but I follow Monica, and she's just a little bit of a hero.

- I also like that it's not too sweet.

The base, I think she's got the thickness just right, so there's a lot of mousse to go with it.

You want a bit of texture with it and very clever to add the dark chocolate.

- I've seen it being made and I've seen the love that's gone into it.

It's just, it is delicious, but for me, it's the rhubarb.

I love the rhubarb, and we don't use it enough in this country and I think it's just wonderful to see a bit of Yorkshire rhubarb in there.

- Oh yeah.

- It was so original, and I can just imagine that she was thinking, this is for our Queen and how she loves the whole of the country and she's included it in one.

- It's quite touching isn't it?

- Very touching.

- I actually can imagine the Queen tucking into my pudding.

She's got a lovely sense of humor, so I think she'd probably have a bit of a chuckle to think that she had people up and down the country baking just for her special day.

(chiming music) - If I won this competition, I think my children would be most proud, because I've been baking cakes for them ever since they were born.

You know, every birthday, fund raiser, party, friends' weddings.

I think they'd be really excited.

- [Jonathan] It's Shabnam's moment.

Her intricate cake is inspired by the Queen's legacy, entwined with her childhood memories.

- I present to you the rose falooda cake.

- That looks beautiful.

- [Judge] Yeah.

- So, the falooda cake is saffron sponge.

The falooda cream, it's got the basil seeds in there, and a bit of rose syrup.

Ice it with the mascarpone vanilla cream and decorated with rose petals and pistachio.

- How pretty is that?

- Thank you.

- I love how your outfit matches your cake.

(group laughs) - Thank you so much.

(sigh) I think all the nerves, all the hard work and all the tears, you know, it was worth it.

Just to be near food royalty, you know, and for them to smile and say, "Your cake looks beautiful," it's just the highlight of my life.

- It's absolutely stunning, it's beautiful.

- It does taste absolutely scrumptious.

It's very, very moist.

It's so easy to put too much rose in.

- Yes.

- Yeah.

- Just the right amount.

- Exactly.

- I can taste that falooda in a cake and that's quite incredible.

- I hope when they taste the cake, it's one of awe and surprise and I hope that's reflected on their expression.

- I can't remember the last time I tasted anything like that, the rose is so floral and fragrant.

- There is so much stuff going on without being overcomplicated and that's really special.

- I like the sweetness.

It could maybe be a bit too sweet for some people, but I love it.

- It is very sweet, but she counteracts that with a plain cream on the top of it.

It's genius, it is genius and I think, you know, she's done a great job.

Very happy with this.

- She put her heart and soul into that cake.

- I think it's like a walk in a rose garden on a crisp summer morning.

That's what it feels like.

- It is, like you said, a party in your mouth and it's unique flavors.

- [Rahul] And I almost finished the cake.

- There's more to come, go easy.

(group laughs) - But I really, really like it.

(upbeat music) - [Jonathan] Sam wants her Bundt sponge to be the celebration of the Queen that the judges are hoping for.

- That looks great.

Good job.

- Hopefully it tastes okay.

I want to impress Mary Berry the most.

If I got some good feedback from Mary, it would make my life (laughs).

So, here we have my Queen Elizabeth sponge.

I've based it on the classic Victoria sponge recipe and I've changed it to be more regal for the Platinum Jubilee, so I've used a Bundt cake tin to give it the shape, and I've also included Her Majesty's favorite fortified wine into the jam.

- Imagine walking in and there's a street party and you're carrying that.

- Yeah.

- [Mary] I mean, people will be overjoyed.

- [Roger] Terrific job.

- Thank you.

(laughs) Oh my God, that was amazing.

Yeah, that was really great.

Yeah, a little bit overwhelmed actually, yeah.

- [Jane] Thank you, wow.

- Thank you.

- Wow.

- It is a big slice and a lot of cake to eat.

- It's Jubilee Lunch, we'll be there all afternoon.

- Yeah.

- Everyone wants a lovely big slice of cake.

- Yeah.

- And a nice cup of tea.

- Oh, of course.

- A nice cup of tea, yes.

- There certainly is rather a lot of cake without filing but everybody's diving into it.

And it's disappearing fast.

- I think my Nan would probably be most proud of me getting to this stage of the competition.

She taught me everything I know, so yeah, I think she's on the cloud looking down, proud.

- Yeah, that fortified wine jam is absolutely amazing.

- Yeah, that's just beautiful.

- [Mary] And you can just taste it.

- Yeah.

- You can taste it.

- And I think the Queen would especially like that.

- Oh, definitely.

(Rahul laughs) - I like the fact that the jam gets soaked into the sponge.

I think that just makes it even more unctuous.

- I love the play on the Victoria sponge and making it Elizabeth sponge by bringing in the wine that she knows Her Majesty enjoys.

Very clever, very, very artistic.

- It looks the part, absolutely.

- Exactly, yeah.

- And also, people want to show off on that day won't they?

- It's always a debate.

Do you use buttercream or do you use fresh cream?

- Well, I think if you're doing a street party, you'd go more for a buttercream, wouldn't you?

Because it's going to be out.

- I think it's delicious.

I would happily serve this to the Queen and take credit for it.

(group laughs) (upbeat music) - I've got everything's set, everything feels right.

The proof is in the pudding.

- [Jonathan] Jemma's citrus packed trifle is a homage to both her grandmothers, and the lemon posset served at the Queen's wedding breakfast.

- I think I'm done.

(chiming music) - Yay.

Aha, Jemma.

- Hey (laughs).

- That looks amazing.

- Brilliant.

- Thank you.

This is my lemon Swiss roll and amaretti trifle.

So, we've got a lemon curd Swiss roll on the bottom, St Clement's jelly.

We have lemon custard, the amaretti biscuits, got mandarin coulis, fresh whipped cream, and then the candied peel, chocolate shards and crushed amaretti biscuits on top.

- [Jane] Wow.

- Stop it, you had me at lemon.

- (laughs) That went amazing.

I'm so happy and excited for them to taste it.

- Wow.

- Look at that.

- Wow.

- Wow.

- And this is like lip smackingly sour, I'm like, ooh, but it's great, and the creaminess in there, the texture from the amaretti biscuits.

- I think that's, hits you with a big citrus punch, isn't it?

- Yeah.

- Yeah.

- The thought of people recreating my pudding, especially round the Jubilee, is just a total pleasure.

It is nerve wracking because it's my recipe.

- The mandarin coulis is absolutely amazing.

- It's absolutely wonderful, I think.

You know the humble mandarin orange, it certainly has given this a lift, hasn't it?

- Yeah, and there's no pretensions about it 'cause it's tinned mandarins, you know?

- Tinned mandarins.

- From the shelf.

It's just delicious.

- Firstly, I am trying to figure how I'm going to get this home in the taxi cab.

(group laughs) - Oh definitely.

- I love lemon and sometimes people hold back, and they're scared to put that lemon into it, and as you're eating it, you're thinking, oh, it can't get any better.

I got chunks of the amaretti biscuit that have soaked up the cream and they're chewy and I am so happy right now.

(chiming music) - [Jonathan] To honor her grandmother and the queen, Kathryn's created a three-layer tart to impress with its ambition and skill.

- I hope the judges like it.

It's a slightly unusual flavor combination, so I hope that they sort of understand it and enjoy it.

I woke up in the middle of the night quite a few times in the last week, just thinking, oh god, Monica is going to try my cake.

- Wow!

(judge laughs) - [Judge] Wow.

- It looks lovely and crisp and look at the shine on the top.

- [Judge] Yeah.

- So, this is frangipane, passion fruit and thyme tart.

It's got shortcrust pastry on the outside, then it's got a layer of frangipane, a layer of cheesecake, which I've used some of the jelly in the cheesecake and then it's topped with the passion fruit and thyme jelly.

- Wow.

- Wow, wow.

- What inspired you to make this?

- My grandma was kind of an inspiration to me, because she was the one who taught me how to bake.

Oh sorry, (laughs) a tear.

Yeah, she, I'm sorry.

- Baking always comes from the family, it's what makes it special.

- Yeah, I hope you enjoy it.

- Thank you so much.

- Thank you.

- [Judge] It means a lot to her obviously as well.

- Yeah.

- Yes.

- (sigh) Sorry, that was really crazy.

Yeah, I am glad it's done, but yeah.

- How nice does that look on a plate?

- You can see all the distinctive layers in it.

- She's a very good pastry maker and she's inventive.

- I also like how she put some of the passion fruit jelly mix into the cheesecake.

You can sort of get that hint of the thyme in the top layer and it just balances that flavor.

- It's crazy to see that many inspiring people just all in one room, like even just to be able to cook for one of them would be a massive achievement.

- Gosh, it tastes good, doesn't it?

- It's lovely, yeah.

- It's fantastic.

- I love frangipane.

- I think cheesecake is very unique to put - Yeah.

- Inside a tart.

I'm going to just write that idea down, I'm going to steal that, because that works really well.

- You know, I think she's done a beautiful job here.

The pastry is just gorgeous.

You've got the frangipane.

The almond flavor's singing through, that is genius, and then the thyme with the passion fruit jelly, it's refreshing, and it looks stunning.

- Are you going to take that home too?

(group laughs) - Maybe I should take it home.

(chiming music) - [Jonathan] The bakers have given it their all.

- I should have put wine in my cool bag.

- You should have.

We could've had a little bit of fizz in there.

(pair laughs) - [Jonathan] It's time for the judges to decide which recipe meets the criteria and will be perfect for home bakers across the nation.

- We're going to choose one ultimately that's going to become part of British food history.

- We've got to choose our favorites.

I know I've got mine.

- Is it going to be the same as mine, who knows (laughs)?

- It's a difficult task but there's one that stands out for me.

(chiming music) (judges clap) - Well done.

- I just want to thank all of you, because we saw that you've poured your heart out on the plate for us.

It's an absolute honor to be judging your beautiful creations.

- Thank you.

- Susan, it was almost like you'd taken this classic French entremets and you transformed it into this platinum nation pudding, it was fantastic.

You need to give yourself a big pat on the back for how well you did.

- Thank you so much.

Thank you.

(group claps) - Shabnam, I absolutely know the Victoria sponge, but not the way you did it.

Lady, you created something stunning.

- Thank you so much.

(group claps) - Jemma, that lemon amaretti trifle, you really cracked it and we loved the flavors.

- Thank you so much, thank you.

(group claps) - So, Samantha, as soon as you entered this room, we all went, "Wow."

You take the classic Victoria sponge to a whole new level.

- All you need is the national anthem.

(group laughs) (group claps) - Kathryn, oh my.

The flavors were mind-blowing.

It is amazing.

(group claps) - I just want to say, thank you so much, absolutely should be really, really proud of yourselves.

Thank you.

- Thank you too.

- Thank you, Roger.

(group claps) - Thank you.

Try again?

(upbeat music) - Well, we've made a decision, but we're not going to tell you.

(group laughs) There's a very special guest arriving and she is going to tell you who is the winner.

The Duchess of Cornwall.

- Oh, wow.

(group chatters) (group laughs) Where's the tissues now?

- What is life?

I don't understand.

- Thank you.

- Thank you.

(group claps) - Oh!

- Have any of you all ever met royalty?

- No.

- No, no.

- But it's so mean that we have to wait longer.

- [Jemma] I know (laughs).

- [Jonathan] Out of thousands of entries, one of these five recipes is about to be crowned the Platinum Pudding.

The Big Lunch charity is hoping that hundreds of thousands of us will make it for our own street parties on June the 5th.

Her Royal Highness the Duchess of Cornwall is their patron and is encouraging the nation to get involved.

- A big lunch can be anything.

It can be a tiny tea party in the back garden, right through to a street party, so you don't have to go big to be part of the big lunch.

What makes it big is the fact that everyone around the country is doing it at the same time.

- And if there was ever moment to say thank you in terms of Her Majesty The Queen and 70 years, let's not forget this is someone who has had 70 years in the job, we should all go, yes, this is a moment where we kind of come together to do that.

- [Jonathan] And the Duchess of Cornwall has the honor of revealing who will be crowned winner.

(chiming music) - [Mary] Welcome.

- Hello Mary, how lovely to see you.

- It's such an exciting occasion.

Come and meet some of our bakers.

- Kathryn McLennan from Didcot.

- My goodness, from Didcot.

Yeah, down the M4.

- Yeah.

- My goodness and these are your confections?

- Yeah.

- Yes.

- Fantastic.

Well, it must be wonderful for all of you to have reached the final and did any of you think you were going to make it?

- Absolutely not.

- Never, never.

- Not at all.

- And working with all these pros as well?

- A dream, an absolute dream.

- Yeah, absolutely incredible.

Absolutely.

- We've really bonded, haven't we?

- We all get on well.

- It's been really fun.

- Well, good luck, everybody.

- Thank you so much.

- Thank you.

- Come and meet the judges.

- So, were you all in agreement?

- It was unanimous.

- Yes.

Monica, nice to see you again.

- Oh, it's lovely to see you again.

Mary and I spent time in the kitchen having a look when they were cooking.

- Very off putting to have you.

- You'd love to have me in your kitchen watching you cook, wouldn't you?

- I would absolutely adore it.

(group laughs) It would be chaos if I did it.

- [Jonathan] The long wait is finally over.

- Right, everybody, the Platinum Pudding to celebrate Her Majesty the Queen's Platinum Jubilee (inspiring music) is Jemma's lemon Swiss roll and amaretti trifle.

(group cheers) - Congratulations.

- Really, come and give Jemma a hug.

- Thank you so so, much.

Thank you.

- Many congratulations.

- Oh my (laughs).

I have to tell my grandma first.

She is the person who taught me how to bake and I am so excited to tell her, she's going to be so proud.

I can't wait, I can't wait.

(group cheers) I'm not being cool at all (laughs).

(group cheers) I am so happy (laughs).

I am so happy, thank you so much, Mary.

It's been an honor as well to have your feedback.

It's just meant the world to me, so thank you.

(group claps) (inspiring music) - Her trifle looked amazing, she worked so hard on it.

- She's put her heart and soul into this whole thing.

She's just amazing, so happy for her.

- I think it's going to be a really popular dessert on everyone's table during the Jubilee.

- So on Jubilee weekend, I don't have any plans yet, but I am sure we're going to be invited around to Jemma's for a big party (laughs).

Fingers crossed.

(group cheers) - I really think we'll be making Jemma's trifle for at least the next 50 to 100 years, without doubt.

- You know what's exciting?

The first recipe for a layered trifle dates from 1747, and here we are today in 2022 and it still rocks our socks off.

It's brilliant, isn't it?

- I think Britain is going to be so delighted and the Queen too.

(chiming music) (upbeat music)