This recipe is the winner of our Jubilee Pudding competition in honour of Her Majesty The Queen’s Platinum Jubilee! Featuring the delicious fruity, floral notes of Rowse’s Jubilee Edition British Honey, this recipe is truly fit for a queen bee.
Layers of honey jelly and coconut pudding create a decadent celebration of Rowse’s British heritage and the important role of honey bees in British history. Top it off with white chocolate honeycomb and crown-shaped biscuits, and you have the perfect Jubilee weekend pudding!
Grab a couple of spoons as this pudding is designed to share!
Top tip: Tick off the items you've already got, so you can quickly see what's left to buy
- Step 1
Prepare the ingredients
- Step 2
Add the gelatine and water to a small mixing bowl. Mix until well combined. Microwave for 20 seconds.
- Step 3
Put the sugar, water and honey in a medium sized saucepan and place on medium heat. Bring to a gentle boil and then take off the heat. Add the melted gelatine and stir until well combined. Put aside to cool while you prepare the second mixture.
- Step 4
Repeat step 1 to make the gelatine for the coconut pudding.
- Step 5
Put the sugar, water, coconut cream and honey in a medium sized saucepan and place on medium heat. Bring to a gentle boil and remove from heat. Add melted gelatine and stir until well combined.
- Step 6
Pour ¼ cup of honey jelly into each chilled glass and allow to set in the freezer for 30 minutes.
- Step 7
Add the coconut mixture next, set in the freezer for 30 minutes, and repeat until you have two layers of each mixture.
- Step 8
Melt 200g of white chocolate and spread on bubble wrap. Place in the fridge to set. When ready, break apart as required.
- Step 9
Place the final puddings in the fridge to firm up while you make the biscuits. Combine all ingredients, cut into crown shapes and bake at 160 degrees Celsius (fan) for 12 minutes.
- Step 10
Decorate with the white chocolate honeycomb and crown biscuits