A new dessert created by Waitrose with Heston Blumenthal and Royal Chef Mark Flanagan - especially for next week's Jubilee Picnic in the gardens of Buckingham Palace - has whipped up a culinary frenzy across the nation.

British grocer Waitrose has created a dessert to honor the Diamond Jubilee of Queen Elizabeth II. "Crumble Crunch" is a compote made from British strawberries, rose water and elderflower cordial, topped with a marble cream and crumble topping. The marble cream calls for 160ml (about 2/3 cups) essential Waitrose whipping cream, 400g (about 1 3/4 cups) Waitrose Organic Wholemilk Natural Live Bio Yogurt. The recipe, which serves eight, uses an unspecified amount of butter. See the full ingredient list here.
 

Waitrose says its has quadrupled its normal weekly supply of whipping cream and tripled its normal order of golden caster sugar to meet demand. The company is donating 10,000 serving to be given out to people selected by public ballot to attend the garden party and watch the Diamond Jubilee concert on June 4.

Sales of Elderflower cordial have been soaring by an incredible 1,000 per cent, while rosewater - which gives the dessert a distinctive fragrant quality - has been selling at 52 times its normal rate. Meringue shells, which form the pudding's topping, are selling at 20 times the levels the supermarket would normally expect.

Chef Heston Blumenthal said he designed the pudding especially for The Queen's Jubilee weekend, which coincides with the beginning of the British strawberry season."It makes me proud to be British!," he said.

Find the recipe card for Diamond Jubilee Strawberry Crumble Crunch at www.waitrose.com.