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The Jubilee Pudding: 70 Years in the Baking

The Jubilee Pudding: 70 Years in the Baking

The Jubilee Pudding: 70 Years in the Baking – Follows a once-in-a-lifetime opportunity as five exceptional home bakers are plucked from thousands in a national competition to find a brand new pudding to mark the Queen’s historic platinum jubilee.



 

 

 

The programme follows Fortum & Mason’s competition as it celebrates the monarch’s 70 years on the throne by finding an original and celebratory cake, tart or pudding fit for the Queen. Following in the footsteps of the coronation chicken and the victoria sponge, this winning recipe will go down in history and become part of the British food story.

We follow the finalists, Kathryn, Jemma, Sam, Shabnam and Susan as their creations are judged by a panel chaired by Mary Berry.

 

The Jubilee Pudding: 70 Years in the Baking

 

Dame Mary Rosa Alleyne Hunnings, known professionally as Mary Berry, is an English food writer, chef, baker and television presenter. After being encouraged in domestic science classes at school, she studied catering and shipping management at college. She then moved to France at the age of 22 to study at Le Cordon Bleu culinary school, before working in a number of cooking-related jobs.

Berry’s first job was at the Bath Electricity Board showroom and then conducting home visits to show new customers how to use their electric ovens. She would typically demonstrate the ovens by making a Victoria sponge, a technique she would later repeat when in television studios to test out an oven she had not used before. Her catchment area for demonstrations was limited to the greater Bath area, which she drove around in a Ford Popular supplied as a company car.

Her ambition was to move out of the family home to London, which her parents would not allow until she was 21. At the age of 22, she applied to work at the Dutch Dairy Bureau, while taking City & Guilds courses in the evenings. She then persuaded her manager to pay for her to undertake the professional qualification from the French Le Cordon Bleu school.

She left the Dutch Dairy Bureau to become a recipe tester for PR firm Benson’s, where she began to write her first book. She has since cooked for a range of food-related bodies, including the Egg Council and the Flour Advisory Board. In 1966 she became food editor of Housewife magazine. She was food editor of Ideal Home magazine from 1970 to 1973.

Her first cookbook, The Hamlyn All Colour Cookbook, was published in 1970. She launched her own product range in 1994 with her daughter Annabel. The salad dressings and sauces were originally only sold at Mary’s AGA cooking school, but have since been sold in Britain, Germany and Ireland with retailers such as Harrods, Fortnum & Mason and Tesco. She has also appeared on a BBC Two series called The Great British Food Revival, and her solo show, Mary Berry Cooks, began airing on 3 March 2014.

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The Jubilee Pudding: 70 Years in the Baking
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The Jubilee Pudding: 70 Years in the Baking - a national competition to find a brand new pudding to mark the Queen’s historic platinum jubilee.

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