The Philly lemon baked Windsor layers classic madeira sponge with a scoop of frozen lemon Philly cream cheese, all coated with meringue and blowtorched until golden brown. Served with a gin and dubonnet jelly and diced into cubes along with fresh raspberries, the pudding is set to be ‘a real showstopper’.
Watson said: “Philly set me a fantastic challenge to develop a dish in honour of the Queen’s Platinum Jubilee. I wanted to create a dessert that would not only be fitting to celebrate such an occasion but one which other care home chefs could easily recreate and serve to residents across the country on 2nd June.
“The Jubilee is a great occasion for care homes to put on an event but with kitchens often pushed for time this is an impressive dessert that chefs can create simply and easily – making every element from scratch if they wish but with some great shortcuts if necessary.”
Watson, who works as head chef at Primrose Bank Care Home, took his inspiration from the Queen’s wedding dessert, a Bombe Glacée, then he gave the pudding a citrus twist.
Abi Eayrs, brand manager at Philadelphia, added: “Events like the Queen’s Platinum Jubilee are a real reason to celebrate and by partnering with Aaron to develop the Philly lemon baked Windsor, care homes can offer this incredible pudding to residents and help the celebrations go off with a bang.”
To get the recipe for Philly lemon baked Windsor and for more inspiration, head to @philadelphiaprofessional_ukie on Instagram.