Susan showcased her delicious four nations pudding with Welsh cakes, white chocolate mousse, rhubarb and berries on The Jubilee Pudding: 70 Years in the Baking.

The ingredients for the fruit compote are: 100g rhubarb, 50g strawberries, 50g raspberries, 1 tbsp caster sugar and ½ tsp vanilla extract.

For the Welsh cakes: 115g plain flour, plus extra for dusting, ¼ tsp baking powder, 45g caster sugar, 1 tsp ground cinnamon, 50g unsalted butter, plus extra for greasing, 45g currants, ½ free-range egg, beaten and salt.

For the biscuit base: 40g butter, 40g caster sugar, 40g ground almonds, ½ free-range egg, beaten, 35g dark chocolate, melted, For the white chocolate mousse, 10g leaf gelatine, 600ml whipping cream and 300g white chocolate.

To decorate: 250g strawberries, 125g raspberries and edible flowers.

See more Jubilee baking treats in the book titled: Traditional British Jubilee Recipes: Mouthwatering recipes for traditional British cakes, puddings, scones and biscuits available from Amazon now.