Fortnum & Mason creates royal pudding challenge for Queen’s Platinum Jubilee 2022

11 Jan 2022 --- Baking enthusiasts across the UK have been called to submit their pudding creations for the Queen’s Jubilee this year in which their desserts will be showcased at street parties and celebrations across the country.

The Platinum Jubilee is historic in that there has never been one prior. The event, featuring a panel of expert judges, will be chaired by celebrity TV chef, Dame Mary Berry and will initiate the jubilee celebrations. 

The winning pudding will be a centerpiece of the celebrations marking Her Majesty’s 70 years on the throne. The maker of the winning pudding will be at the center of the celebrations and their pudding will be tasted by Queen Elizabeth II, aged 95. 

Pudding it out there
The panel of judges for the Pudding Jubilee comprise of bakers, professional chefs, authors, historians and patissiers.

Key criteria for submission of the recipes are that they be submitted in English and the ingredients should be listed in metric measurements. The judges will taste the pudding once it makes the “live bake” of the final round.

 The puddings should be easy enough for anyone to recreate at home using uncomplicated ingredients and kitchen equipment.The puddings should be easy enough for anyone to recreate at home.  

The British Queen usually spends the anniversary of her accession privately at Sandringham. 

Health claims likely to divide the pack
The drive toward healthier sweet treats was a strong feature of 2021, as emphasized in Innova Market Insights latest report. 

Indulgent taste is essential to confectionery, sweet bakery, ice cream and desserts, which brings on challenges in “better-for-you” reformulations. 

Sugar reduction and protein enhancement are two concepts most sought after in dessert choices.

According to Innova market Insights about one out of three desserts carried a health claim in 2020. There has been a 7% average annual growth in dessert launches with a sugar related claim since 2016 and 26% in those sporting a protein claim.

 By Inga de Jong