As the country comes together to celebrate The Queen's Platinum Jubilee, Whitby Town Council has been working with the Pannett Art Gallery, Whitby Museum and the Friends of Pannett Park to invent a perfect pudding, fit for a queen.

Whitby's Town Mayor, Councillor Linda Wild tested out some of the suggestions, before finally settling on crafting a unique jubilee cheesecake.

Supported by the Museum Tea Room, she then created a magnificently regal dessert that not only looks beautiful but is also an exceptionally tasty treat. This recipe has been submitted to the Fortnum and Mason Platinum Pudding Competition in the hope that it will be served to Her Majesty as part of the Platinum Jubilee celebrations.

The winner will be chosen by an impressive panel of judges, including Chair of the Judges Dame Mary Berry, Food writer, author and baker Liam Charles, Buckingham Palace Head Chef Mark Flanagan LVO, Pastry Chef Matt Adlard, Chef and TV presenter and judge on MasterChef: The Professionals Monica Galetti, Culinary historian and author Regula Ysewijn, Fortnum & Mason Executive Pastry Chef Roger Pizey, and Food writer, author & baker Jane Dunn.

The pudding not only has to tase and look fantastic, it also has to be simple enough for anyone to make, and to use ingredients that are not hard to get hold of.

Councillor Linda Wild said, "As the Queen unites our kingdom and commonwealth, this wonderful, Whitby inspired pudding brings together the ideas of many Whitby partners. The result is a delicious pudding that combines simple ingredients to produce a majestic looking pudding which not only tastes superb but is easy enough for all her majesty's subjects to create and enjoy. It is an honour to create a perfect pudding for our Queen in this Jubilee year. We really hope she gets to enjoy this delicious dessert."

The recipe for this pudding fit for a queen is available on the Town Council website. We hope people will make their own versions to enjoy as part of the Platinum Jubilee Celebrations.

• A Pudding Fit for a Queen (PDF, 265 Kb)