In celebration of a royal milestone, a nationwide dessert contest culminated in a champion who would craft a dish fit for a Jubilee mood. The competition, tied to the anniversary of the Queen of Great Britain’s accession, drew entries from desserts lovers across the country who hoped to honor the moment with sweetness and style. The event was broadcast as part of a BBC One program, where experts weighed the entries and named a winner who could claim a place in the public imagination. Gemma Melvin emerged as the victor, chosen by a panel that included esteemed television chefs Dame Mary Berry and Monica Galetti, along with Fortnum and Mason’s pastry chef Roger Pizey. Their decision was unanimous, and Melvin was celebrated as the creator of the platinum pudding that would symbolize the anniversary moment. The program showcased not only the finished dessert but also the artistry, technique, and storytelling behind the dish, turning a culinary contest into a televised celebration of tradition and innovation (BBC, if applicable, recaps).
The platinum pudding was formally designated as the dessert for the Queen’s anniversary evening, a centerpiece that would appear at anniversary dinners, weekend gatherings, and holiday menus throughout the following month. The choice reflects a broader cultural push to link festive meals with commemorative moments, inviting families and communities to share in a dessert that carries both historical resonance and contemporary flair. Those planning menus for the anniversary season could look to this creation as a reference point for balance, texture, and presentation that can be adapted for different tastes and occasions (BBC program notes).
Melvin herself spoke with evident warmth about the impact of her win. She expressed happiness at the idea that people would be inspired to make pudding again, particularly during anniversaries when traditions feel especially meaningful. The sentiment echoed the sense of continuity that royal commemorations aim to foster, bridging generations through a familiar yet celebratory dish (interviews and broadcast coverage).
The platinum pudding is a multi-layered confection featuring a lemon cream roll as its base, complemented by jelly for brightness and a lemon custard for a tangy contrast. Amaretti biscuits provide a crisp, nutty texture, while a tangy tangerine sauce adds a sunny note that lifts the dessert. Fresh whipped cream introduces lightness, and candied fruit offers bursts of sweetness and color. Chocolate chips and crushed amaretti biscuits contribute depth and crunch, creating a dessert with varying textures that invite careful tasting in each bite. According to the creator, elements of the dish nod to one of the Queen’s favorite puddings, translating personal favorites into a modern, celebratory dessert that aligns with royal tradition while appealing to contemporary palates (recipe notes from the program).
Historically, royal dessert presentations have evolved from ornate, grand affairs to modern, crowd-pleasing treats that can be shared during a wide range of events. The platinum pudding fits into this trajectory by combining classical components with accessible techniques, allowing home cooks and professional chefs alike to recreate a version suitable for large gatherings. The choice also highlights the ongoing relationship between televised culinary arts and royal commemoration, illustrating how media coverage can amplify a single dish into a cultural moment that resonates with audiences across the country and beyond (cultural commentary and press coverage).
Beyond the recipe itself, observers noted the roles of the program’s mentors in elevating the competition. Dame Mary Berry, renowned for her enduring influence on home baking, and Monica Galetti, celebrated for rigorous cuisine standards, offered guidance that helped frame a dish capable of standing up to the expectations associated with national celebrations. Roger Pizey, a veteran pastry chef associated with Fortnum and Mason, brought detailed critique and professional insight that underscored the dessert’s technical merits. The collaboration of these culinary authorities underscored how a well-constructed competition can educate viewers about flavor balance, texture diversity, and the artistry involved in turning simple ingredients into something memorable (program discussions and celebrity insights).
As the nation prepared to mark the anniversary, menus and gatherings began to incorporate the platinum pudding as a symbolic centerpiece. The dish’s lemon-forward profile, combined with layers of cream, jelly, biscuits, and fruit, offered a bright and festive taste experience suitable for celebratory occasions. The dessert’s publication and discussion in media outlets extended the reach of the competition, encouraging aspiring bakers to experiment and share their own renditions while honoring a royal milestone (media roundups and culinary features).
In reflecting on the event, commentators emphasized the importance of culinary storytelling—how a dessert can carry personal memories, national heritage, and a shared sense of occasion. The platinum pudding stood as a testament to the ability of food to unify communities, celebrate history, and inspire new generations of bakers. The season following the anniversary would likely see continued interest in lemon-forward cakes and multi-layer desserts, with many home cooks drawing on the Platinum Pudding as a blueprint for festive entertaining and family traditions (cultural analysis and tasting notes).