According to You Magazine:
Mark, who’s been the Queen’s chef since 2002, advised entrants to ‘keep it simple’ and avoid being ‘fussy and over-complicated’ with their bakes. Fortnum & Mason explain the recipe needs to be ‘easy enough for people everywhere to recreate at home’. Ideally, the pudding should have a story behind it and it needs to be fit for royalty, of course.
Coronation chicken was actually created in 1953 to mark Her Majesty taking to the throne. It’s hoped the winning Platinum Jubilee pudding could become as iconic as Victoria Sponge cake, named after Queen Victoria.
To read the entire article in You Magazine, please click here.
