The best Platinum Jubilee recipes

Union Jack trifle

by Bryony Firth-bernard |

It’s not long until the four day weekend to celebrate Queen Elizabeth II’s Platinum Jubilee, as she makes history by being the longest-reigning monarch in Britain. Many people up and down the country will commemorate the day with a Platinum Jubilee party, which means one!

So you can get ahead with planning the perfect royal spread, we’ve rounded up the best jubilee recipes, from show stopping desserts to fancy finger food, fit for a royal.

Sweet recipes

Luscious Lemon Curd Merigune Cupcakes

These zesty, fluffy cupcakes have a lemon curd centre and are finished with a merigune topping. Prepped and baked in just 40 minutes, this recipe from Cottage Delight makes 12 cakes.

Union Jack Trifle

union jack trifle

In need of a showstopper dessert? Look no further than this brilliantly British trifle from Cottage Delight, topped with cream, blueberries and strawberries to recreate the Union Jack.

Victoria sponge Swiss roll

victoria swiss roll

A subtle twist on the classic Victoria sponge will be a hit with your guests. We love how fresh and summery this pud looks with it's fresh flower and strawberry decoration. Visit Maldon Salt here for the full recipe.

Lemon Swiss roll and amaretti trifle

Lemon Swiss roll and amaretti trifle

This is the winner of the Platinum Pudding Competition, so it's fitting that you have a go at making this for your party. Mary Berry even said it was ‘absolutely wonderful’, so we're keen to see what all the fuss is about. You can find the full recipe here.

Savoury recipes

Sensational Sausage Roll Sharing Ring

jubilee recipes sausage roll sharing ring

A party wouldn't be complete without sausage rolls and this sausage roll ring from The Great British Pantry is perfect for sharing and tearing with plenty of guests.

Goat's cheese, grilled red pepper and red onion tart

union jack tart

In need of a show stopping savoury option? This Union Jack tart is full of flavour and is pretty easy to make. You can find the full recipe by Mary Berry here.

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