GBBO star Mak Patel creates a jubilee trifle as he launches column

Taking inspiration from the official dessert of Queen Elizabeth's Platinum Jubilee, Mak has devised his own celebratory trifle, which can easily be recreated at home.

The dish is the first of a number he will be sharing with readers of The Bolton News has he launches a weekly column in the paper and online.

Makbul Patel

Mak, who lives in Sharples, became a TV star after appearing on the hit programme and the accountant still uses his baking skills, having devised a special panto menu for the Albert Halls at Christmas.

He said: "It is a great honour to be associated with the Bolton News. I have grown up with the paper and adds so much value to the community of Bolton.

"After the Great British Bake Off The Bolton News has supported me in so many ways, publicising the cooking events I attend.

"I have to balance my work, family and cooking and it is great the Bolton News is always there for me."

He added: "In the coming weeks I will dip into my experience and bring you the most delicious recipes to make at home and show off to your friends. They will be reasonably easy to make and will draw from our regional heritage and my upbringing. I promise they won’t be too difficult. It only needs a positive attitude."

Mak said: "The Queen has reached another milestone and the nation will forget the worries of the world and get into a party mood. Whether you are celebrating at home or at one of the many organised street parties it will be unforgettable. I still remember the 1977 silver jubilee. We had a magical street party.

"The Jubilee Trifle pudding was declared the winner some weeks ago for the Queen’s Jubilee. Although it is a delicious pudding. The original recipe has too many components and frankly it’ll take you days to make. To save you the time hard work I have simplified the recipe and still retain the amazing flavour, with a few tweaks here and there. I am good to you.

"Although it is tempting to get everything ready made it will spoil the end result. Shop bought cakes are over-sweet. Even lemon curd is packed with preservatives and lacks the zingy freshness of homemade lemon curd. The lemon curd in this recipe is delightful."

Follow Mak on instagram at makkers_ra_ra_ra

Mak's jubilee trifle

The recipe serves about 10 people.

Bolton Jubilee Pudding

Cooking and prep time, approx. 3 to 4 hours.

You will need a clear trifle bowl that has 3-pint capacity.

Swiss roll

2 large free-range eggs

50g caster sugar, plus extra for dusting

50g self-raising flour

butter, for greasing

Lemon Curd

2 large free-range egg yolks

70g granulated sugar

45g salted butter

Zest and juice of 1 lemon (min 40ml juice)

Enough orange jelly to make 400ml liquid

Custard

400ml whole milk

2 heaped tbsp custard powder

3 tbsp granulated sugar

100g amaretti biscuits (or similar)

Mandarin fruit syrup

300g tin of mandarins (including juice)

100g granulated sugar

Topping

300ml double cream

100g white chocolate

25g lemon peel (mixed peel will do)

Method

1. Make Swiss roll. Heat oven to 160°C fan/ gas mark 4. Cut two baking parchments the size of the baking tray (approx. size 32cm x 22cm). Grease and line the baking tray with one of the parchments. Beat the eggs and sugar in a bowl with an electric whisk, for about 5 minutes until really pale. It will have a light and airy texture. Fold in the flour with a metal spoon. Do not whisk otherwise you will lose the air. Empty mixture into the baking tray and bake for about 10 minutes. It should be golden.

2. Whilst the Swiss roll is in the oven on the other baking parchment sprinkle some caster sugar. Once the Swiss roll is done, carefully turn it out onto the baking parchment with the sugar. Peel off the parchment on the surface. From the short end of the flat sponge, roll the cake completely, maybe using the parchment for assistance. Leave to cool. This rolling will make it easier for another step.

3. Make the lemon curd. Put the butter in a glass bowl over a pan of simmering water. The water shouldn’t touch the bowl. Once the butter has melted whisk in the sugar, egg yolks, zest and juice. Keep whisking until the mixture becomes thick (that it coats the back of a metal spoon). It’ll take about 10 minutes. Boring I know but if you don’t you’ll end with scramble eggs. Leave to cool.

4. Make the jelly according to the packet instruction and leave to cool (but not set)

5. Make the custard. In a bowl mix the custard powder and sugar with a little of the milk. It should be a smooth paste. Heat the rest of the milk in a saucepan. Just before the milk is about boiling point whisk in the custard powder mix. It will thicken. Take off heat and leave to cool. Cover with some cling film putting it in contact with the custard so it does not form a skin on the surface

6. Make the mandarin syrup. On a medium heat, in a saucepan dissolve the sugar with the mandarin juice. Let it go into a rolling boil for about 4 minutes. Add the mandarins after four minutes. Give it a good mix and then take off heat. Leave to cool. (There is a lot of ‘leave to cool’ in this recipe!)

7. Melt the white chocolate in a bowl placed on a saucepan of simmering water. Spread the melted chocolate on some baking parchment and sprinkle the lemon (or mixed) peel evenly. Leave to cool and harden.

8. Whip the cream until it makes soft peaks.

9. Take a breather. Most of the hard work is done

10. Unravel the Swiss roll sponge and spread the lemon curd on the whole of the surface. Roll it back up, fairly tight and cut into 1-inch slices with a serrated knife. No eating the ends please. Line the Swiss-roll at the bottom of the trifle bowl. Pour the cooled orange jelly over the cake. Leave to set in the fridge.

11. Assembly. Once the jelly is set pour the custard over it. Line a layer of amaretti biscuits over the custard, leaving 1 or 2 for the topping. Pour the mandarin mixture over the biscuits. The whipped cream goes on top of the mandarin syrup.

12. The pièce de résistance. Crumble some leftover amaretti biscuits over the cream. Cut (or break) the chocolate into long triangles and place on top to create a jewelled crown of chocolate.

This recipe will take time but being patient with each stage will give you great reward. You will be star of the party.

Wishing everyone a wonderful platinum jubilee celebration and congratulations of course to her Majesty.