A once-in-a-lifetime opportunity as five exceptional home bakers are selected from thousands in a national competition to find a brand new pudding to mark the Queen’s historic Platinum Jubilee.
In the year of the Queen’s Jubilee, this one-hour celebratory special follows Fortum & Mason’s competition as it celebrates our monarch’s 70 years on the throne by finding a cake, pie or original and festive pudding worthy of the queen.
Following in the footsteps of Coronation Chicken and Victoria Sponge, this winning recipe will go down in history and be part of British cooking history. Across the country on Jubilee weekend, the winning recipe will be recreated at street parties, family events and community gatherings, as the centerpiece of the nation’s celebrations as Platinum Pudding.
Fortnum & Mason challenged the people of Britain to create an iconic dish that met the criteria of making it in a home kitchen, containing easily accessible ingredients, telling a story and having the potential to stand the test of time and become the Queen Elizabeth II platinum pudding. .
A phenomenal response from nearly 5,000 entries pouring in from across the country, from Land’s End to Duncansby Head, the final shortlist of 50 was judged blind, by recipe alone, and selected by Executive Pastry Chef, Fortnum & Mason, Roger Pizey, Fortnum’s Chief Executive Sydney Aldridge and his team. They painstakingly evaluated the incredible range of different styles of cakes, pies and puddings, to select the final 50.
Working with Buckingham Palace head chef Mark Flanagan LVO, Roger Pizey and chef Sydney Aldridge screened the 50 to five ambitious, passionate and creative bakers – all sharing inspiring stories behind their stunning designs.
Chaired by food writer and TV presenter, Dame Mary Berry, the jury is made up of award-winning home bakers and professional chefs, authors, historians and pastry chefs, including Monica Galetti: chef owner of Mere, presenter television presenter and judge on MasterChef: The Professionals, and Food writer, author and baker, Jane Dunn; Baker, author and TV presenter, Rahul Mandal; Pastry Chef, Matt Adlard; and food historian and author, Regula Ysewijn.
We follow the finalists, Kathryn, Jemma, Sam, Shabnam and Susan, as they cross the UK to London and walk through the iconic doors of Fortnum & Mason to prepare their culinary creations worthy of The Queen. Our finalists have motivations and inspirations as varied as their creations – all with two things in common: a love of baking and the honor of developing a dish worthy of being named Platinum Pudding.
Under the watchful and supportive eye of chef Roger Pizey and his team, the finalists have no time limit to prepare their favorite recipes before presenting them to the esteemed jury.