The Spicy Meat Dessert Loved By King Edward VII | Royal Recipes | Real Royalty

royal food served on the grandest tables is so much more than just a meal historically these extravagant dishes were created to represent power they also set fashions nowadays royal food is all about showcasing the best of british in celebration of royal food we know it's the queen's recipe because we've got it in our own hand from the present and the past that is proper regal we recreate old family favorites now the queen mother had this really wicked trick with these what a mess we sample royal eating alfresco oh wow that is what you want and revisit the most extravagant times pheasants stag turkey salmon oysters and turbot dressed in a lobster champagne sauce unbelievable this is royal recipes [Music] hello i'm michael burke and welcome to royal recipes this is ordly end one of britain's finest stately homes built in the style of a royal palace and once owned by a king in the splendor of the gardens halls and kitchen of this grandest of country houses we'll be recreating the food served at the highest royal tables and it all starts here with this gem a royal kitchen maids cookbook the only surviving recipe book of its kind in the royal archive this is an exact copy of the original which is kept at windsor castle inside the recipes of mildred nichols who worked at buckingham palace in the early 1900s and for the first time in over a hundred years we'll be bringing these recipes back to life this time we cook the food members of the royal family choose when they're away from their public duties the personal favorites they enjoy with family and friends whether at a picnic or dining out [Music] today in the royal recipes kitchen chef anna creates a dish that would have found favor with edward vii and his mistress lily langtry i admire edward the seventh if i had this all i want to do after this go to sleep historian dr polly russell visits the restaurants given the royal seal of approval princess margaret so loved this pie that she would send her butler from kensington palace to come and get one and michelle starred chef anton mossimon reveals how cooking for prince charles is all about home-grown produce he wants the best and for me that is exactly what i cook for the best in the magnificence of the victorian kitchen wing we start with stout-hearted fare fit for the gourmand king edward the seventh hello i'm here in this grand kitchen of this stately home with anna who's executive chef of a top london restaurant a bit different from this i imagine oh absolutely it's like a dungeon where i normally work today we're going off duty with the royals taking a look at some of the dishes they're served in some of their royal horns first stop rules restaurant in covent garden london supposed to be london's oldest restaurant yep famous for its game famous for its game and famous for being the rendezvous for edward vii when he was prince of wales and his mistress lily langtry yes naughty eddie with the bonquette anyway we won't go into that one of the things he uh probably had actually because it's famous for game is is woodcock on toast yeah but they wouldn't have it as a main course would they be no no no this is a savoury for the end of the meal after the sweet pudding that's it so they could continue uh ah the port tastes a bit better after something savoury exactly anyway you're not gonna do this kind of woodcock you're gonna do a completely different wood cocktail absolutely i'm going to do a woodcock pudding and i love recipes like this and when you say woodcock pudding this is woodcock putting like a steak and kidney plastic not like a dessert exactly exactly okay so the first thing i'm going to start with is the suet pastry you can make it hot you can make it cold today i'm going to make it cold so you just add your suet in pinch of salt and then you want to add your water in kind of gradually it's roughly about like 100 mils or so of water it's a really simple mix you just have flour suet pinch of salt and water when you do actually make a recipe like this you realize why it was ever created because it is meatier than just using butter or olive oil more sustaining so what are you doing here you're just mixing it or are you trying to crush it as well oh i'm just bringing it all together you see if if i add any more water it would come together easier but it would be too wet you can dispose of that for me please so i've lined the mold with just a little bit of butter and then also like uh you've got something on the bottom yeah but a greaseproof paper at the bottom just to make sure it doesn't stick just in case i don't think it would stick but i'm just being you know extra careful just cause you're around michael i'm just being extra careful okay so i'm actually going to take a little bit of this off and this will go as as the the top yeah and then on the kind of line of us just roll it out really is has a feel of an edwardian dish it does yeah chaps with ample girth putting down their cigars and and uh tucking in i'm just gonna roll it on the rolling pin so that it doesn't break yeah and then just place it over the bow and then fit it in yeah and it's a very forgiving pastry you know it lets you away with blue murder so we can just squeeze it into is that why you like it that's why i like it yes it's very forgiving good squeeze around so i'll roll the lid before i go to finish the mix okay so this is going to be the top of the thing you're going to pop this on here once you put the the contents of the party in there you know you want to have a lot of time to do this this isn't something you're going to rustle up in 15 minutes you know it's something that if you have it ready in advance i think it's a bit of a show-stopper yeah so what are you going to put in here okay so um now we're just going to add in um the raw chopped wood raw yeah raw now because you're going to cook this pie for quite a few hours so and a bit of parsley in here i've sweated down some mushrooms with some onions and i've got a bit of demi glaze in there and demi-glaze yes it's a bit of a fancy word for meat stock that has been reduced down has some red wine in it and a little drop of madeira has gone into our one as well so that's ready that's ready to go inside the center glaze yeah doesn't that look beautiful it does just look at it yeah so now yeah i'm gonna squeeze it down our forgiving pastry's gonna let me away with blue murder this is brilliant because it barely even shrinks at all it will shrink very small amount but it you'll see when i open up my pie later on so you just want to clean it up cut around the edge and then your tin foil goes on top footer tin foil so it doesn't stick to your your pie and you just make sure that your foil is nice and tight because you're going to steam this um and it's important that you actually don't let the steam in it's more that the steam is cooking it from the outside a steamed suet pudding yes straight out of the past this isn't it so here is one that's been simmering away now for the past few hours how many hours three three hours three hours this isn't fast food we're talking about now michael my hands aren't asbestos so you're going to have science so thank you okay i'm so excited i love this i love this so much like genuinely i love yeah do you like woodcock itself or is it just the pudding that it's game game in general just excites me okay oh look at that [Laughter] isn't that beautiful yep yep that's absolutely stunning now i wouldn't just going to run a knife along the edge just to make sure that when i flick this over that it doesn't stay stuck oh but that just smells amazing it smells amazing okay now this is a big moment this is a big moment you're just gonna boof pretty much so let's hope i don't mess it up okay oh very deft yes well the second thing i'm hoping for is that it releases oh right oh i say oh the smell of that is just that's a sniff oh that's amazing oh yes okay so the last thing warm and oh yeah so the last thing we're going to add two things we're going to add is a bit more demi glaze or a bit more gravy yeah and just oh is that great yeah demi glazes posh gravy and then to really make it luxurious and special i am going to put some truffle on top oh just for you it's just for you okay that this is aroma pure aroma [Music] so the joy of truffle is the speckles going everywhere that to me is just beautiful oh yeah a bit more yeah you can imagine edward leaning over his whiskers all twitching with appreciation wouldn't have thought lilly langtry had too many suet puddings no i would not think so not by the looks of her no indeed so there you have it steamed woodcock pudding with demi-glaze and truffle wow now what would you serve it with maybe some crushed swede and some fresh freshly steamed greens would be nice with that as well i'd say okay let's crack this little this is really hearty stuff isn't it oh my god oh look at that that is so delicious why do you say so myself okay come on come on first i'm gonna try the filling okay i'll do that too i'm not sure i had wood coke before tell me what you think it's so good i love them isn't it so good the meat is really tender isn't it yeah i better have some of that suet yeah i love the pastry so much flavor yep all enriched yeah really really rich it's just soaked up all of that this is lovely but i admire edward the seventh if i had this all i'd want to do after this finish the glass of pork go to sleep the prince of wales was breaking with royal tradition when he dined out in a restaurant i can see why [Music] decades after edward the seventh first forays younger royals started dining out as regulars on the restaurant scene historian dr polly russell explores the range of royal tastes princess william and harry are as at home in a burger bar as a royal banquet their mother princess diana was a regular at fashionable eateries like san lorenzo having her own table there in the 1980s but the idea of princes or princesses going out to dine at a restaurant was once unthinkable it wasn't until the 1930s that a restaurant actually reserved a table for an hrh and that's where i'm going now opened in 1929 quaglino's quickly became the restaurant for bright young things until this time fine dining had been stuffy but here the dress code was relaxed with cocktails flowing and a heaving dance floor by 1935 it had even tempted notorious party boy the future edward the viii hi so nice to meet you thanks so much for having me this is the most amazing place current head chef james hume has been overseeing the most recent refurbishment prince harry was at the launch party there's a sort of history of royals coming to quagliano's isn't that yeah somebody's back to the 30s when the old prince of wales came in he had his own room he had his own room yeah so there's a private dining room just behind you we'll still call it the prince of wales this day fantastic and i suppose he could have gone there and abandoned the sort of formal dress codes of the day and sort of relax with his friends presumably yeah exactly what was the menu like in the 1930s so much different to today very very classical french oh really and written in french like all in french all in french yeah it took me a while to translate them two decades later following the royal abdication and post-war depression a new set of young royals emerged and started to hit the town again by the 1950s the princess margaret was ready to party again and this is where she came she used to have a cornered off table called the royal enclosure it was called the royal enclosure just for her every night reserved so she could be seen really and see everyone else i'm not surprised because it is the most fabulous glamorous exciting place to be in 1956 her sister queen elizabeth came and dined here according to quagliano's and that was apparently the first reigning monarch to ever come and eat in a restaurant so i'm told by the 1960s however princess margaret sought out a different dining experience around the corner from kensington palace this hideaway became a favorite for her and her husband anthony armstrong jones in 1965 when princess margaret and her husband used to come here to eat these were her favorite booths to sit in it's a space that's about intimacy relaxing and feeling comfortable that must have been the most wonderful thing if you were princess margaret this new relaxed style of dining in the 1960s was a direct contrast the traditional formality of eating out to me that really speaks of a moment in britain where we are starting to question the sort of hierarchies and rules and that and that plays out in terms of food the restaurant was originally named nan's kitchen in the 1960s serving home-cooked food it said that their chicken pie was princess margaret's favorite and she enjoyed it so often that they changed the eatery's name to maggie jones in her honor in the 1960s and 1970s princess margaret so loved this pie that she would send her butler from kensington palace to come and get one to eat at home and i've heard that some members of the royal family still like to come here glamorous royal horns in fashionable london but for many of the royals their favorite horns have been as far away from london as you can possibly get yeah and ever since uh queen victoria they've been mad about scotland yeah the late queen mother in particular she had uh that castle of may yeah right up in the north of scotland any further and you're in the shetland island but the castle maze got its own cookbook with the forward by prince charles which gives you a bit of an insight into the way of life up there yeah and today i'm going to prepare a queen mother's favorite jam puffs from that cookery book and also it was one of my favorites when i was a little girl so i'm going to show you how to make them today okay these are things you can gobble yes yes and it's super easy i mean um all you need is some puff pastry this shop bought roller puff pastry is perfectly fine and you just want to cut out as many discs as you feel your belly can take [Laughter] but i think recipes like this are so special because you feel like you have a bit of insight into the kind of more normal or familiar side of of the royal family especially with the queen mother up in the castle of may that this was kind of by royal standards very simple country life and probably looking at that cookbook as well fairly simple if rather upper class um fair as well yeah absolutely so we have all our discs here now and we're going to make six of the mincemeat and six of the jam so would you mind helping me with that would you do the jam ones and i'll do the mincemeat ones absolutely okay so this is apricot jam so on one side you just want to give a bit like a like a small teaspoon of jam now i will be judging you on this so i know if it's wrong you'll be tidying up you can do the washing up afterwards you've got the easier one it's difficult to get the jam off the spoon so try to keep it on one half one side on one side okay so well you're going to fold it over and then exactly and then we're going to put the egg wash on on the other side here we go oh i got a lot on that one yeah now you're very slow i'm streets ahead of you i'm very fast so i'm just going to go ahead with my egg wash okay they love jam the royals and they they apparently at buckingham palace every sunday they used to have something called jam pennies which is just actually just a jam sandwich and and cut into penny shaped sizes by a cake cutter i think it was mainly for the kid yeah i'm going to say i would have loved that as a kid yeah so you need to egg wash your uh come on chop chop let's go i'm gonna start folding as you're doing it i'm making a mess and give it a good squeeze actually i think i've got a rare talent for this sort of thing i think you do not but let's keep going i think you've just got high standards you can't recognize potential when you see it staring you in the face okay so when you've egg washed them you want to fold them over and give them like a really good squeeze so you're kind of squeezing out the air of them and sealing it really really well like a little fruit pasty if you know what i mean there's nothing to this cooking lock isn't it no it's easy just just turn it yeah and then what do you do you're trying to tuck in the filling so that you've just got the pastry on the outside okay oh well shouldn't have been so greedy the jam is coming out though have a little bit too much jam all of them yeah that's greed for you it's a man thing yeah here we go okay well actually the fun bit happens next so now we're going to cut them out this bit i actually quite like and as a little kid this is this was definitely a side of it that i loved yeah neatness wasn't the queen mother's thing really because they're jam puffs but i think the queen mother had a bit of a wicked sense of humor rather like them as kind of booby traps for her guests yeah i'll tell you more about it you're going to so i'm you're not going to tell me beforehand you're going to no no maybe i maybe yeah maybe i'm going to i'm going to do what the queen mother did to her guests is that revenge for me getting you to help me to bake exactly they go straight into the oven just like this we don't egg wash the top of them no so that when when we take them out we're going to dust them with icing sugar and then a bit of magic happens you put them underneath a grill and they turn into this beautiful kind of caramel mirror on top it's lovely yeah so um i might leave these ones yeah for later yeah yep so i'm gonna put these um straight into the oven for about 10 minutes at 180 degrees now these ones are already cooked but they're not finished there's still one more stage to go so if you just pass me the icing sugar there please and a sieve yep so all we're going to do is dust these with ice icing sugar on top and then we're going to grill it we're going to grill it underneath um just your normal grill but with the door open because you've got to keep your door open you've got to keep an eye on them within 30 seconds to 40 seconds these will turn into caramelized kind of glazed mirrors sitting on top of your your jacket it's really just a flash grill yeah yeah yeah nice and hot okay that's my kind of cooking 30 seconds that sounds wonderful to me yeah that sounds right yeah a fast food so i'm going to take this over to the oven come back soon how's it going anna okay they're just starting to get crispy michael that sounds good to me how's it going anna couple more minutes michael keeps this up i'm not going to let him eat them come on anna they're ready wow that looks really nice doesn't it are we ready to try absolutely yeah yeah come on now the queen mother had this really wicked trick with these she'd set off on a picnic with her guests and they loved a picnic they loved a picnic and they'd sit down and these would be served and the queen mother would say there's a traditional way to eat these things you've got to bite the top off mmm oh really nice by the way and you have to traditionally fill it up with cream oh my god what a mess well wait a minute exactly fill it up with cream and then eat it now there's no tradition whatsoever of doing this but what the end result is watch [Laughter] you can't do it without making a complete mess because all the people in the presence of royalty they've got their little fingers stuck up and all this sort of thing and now i think it was rather cruel yeah are you gonna have one yeah i'm gonna have a go have one of my better ones oh you've got to have there's a tradition here anna you've got to fill this up with cream there you go i just want to see you make a mess of yourself i'm not going to make a mess i'm not going to make a mess i'm going to eat it like a bro go on go on go on oh you were disappointedly neat about that if i may say disappointingly neat mainly because you shoved it all in your mouth all in one well done you managed queen mother's obstacle course yeah rather better than most of her guests ever did i might have another one a passion for jam puffs isn't the only royal favorite of the late queen mother she also championed a rich egg and prawn dish created at another scottish horn [Music] drum kilbo house in perthshire is just six miles from the queen mother's childhood home of glam's castle once owned by her nephew drumkilbo was often visited by the royal family it was here that the queen mother first tasted their signature seafood delicacy eggs drum kilbo anna's here to find out the recipe's origins from the lord of the manor jeffrey bunting welcome to drum kill bow hi i'm jeffrey this is the drawing room oh wow my goodness this place is fabulous this house evolved out of the medieval fortification which belonged to the great robert bruce so jeffrey tell me how did eggstrom kilboa come about there was a royal party staying here in my predecessor's time and one member of the party was very late in arriving and they realized would not be here in time for dinner and the chef gladys davidson improvised a cold dish to leave out for the final member of the party and that was the origin of earthdrumkilbo which was then picked up and used at later royal occasions waiting in the drum kilbo house kitchen where this royal favorite was created is chef mark boole it's a lovely dish very simple to make at home we'll put some of the harder ingredients in first the lobster then we put in our prawns a bit of tomato small amount of tabasco the answer the essence i love anchovies get that in there give this a little bit of mix around just now you want everything but the time you put the mayonnaise in you want it all evenly mixed and not any lumps as such okay so we'll put the tomato in here now a lot of tomato goes in here let me come to the mayonnaise it's a lot of mayonnaise you don't want it to be pure fish that you're eating yes it's like an up-market prawn cocktail so it does have to hold its proper amounts of mayonnaise so we'll mix this very lightly you don't want to mush up anything at all in here now last thing we put in the eggs mmm oh my god good mmm so many different flavors hmm next stage i think i can help you with this yeah you can that's good yeah yeah of course yeah yeah are you gonna have enough for these yeah we'll see we'll see yeah so we don't want to put too much in the money you want it to have a bit of character rather than just flat as you've just done that's good well done we'll put a little bit garnish on them this little piece of fancy tomato easy to do put a little slice through it and i always like dill i love a bit of dill i like dill with any kind of fish it's nice and soft plenty flavor and is it true that the royals have used it often as a picnic dish there's a favorite of the queen mothers but i know that a lot of the royal family also like it do you reckon they're using the same recipe as you i would hope so so am i eating a dish fit for a queen well you are now some people will change it a little bit but this is the original recipe egg's drum kilbo has traveled far beyond its persia roots for staff travelling with the busy royals an understanding of their personal tastes is essential grant harold here has been butler to uh prince charles and prince william and prince harry and been off on several trips to their haunts uh you were based in high grove when you were prince charles's butler but you went on tours with him to some of these places absolutely and i felt very lucky to be able to travel to castlemay memorial castle sandringham house so and hollywood obviously as well the kind of main residence in scotland so it was quite a privilege to be able to kind of travel around with them was it a fairly gamey affair i mean what are these places like they're actually i mean some of them are huge as you as you can imagine uh they can be a little bit eerie i remember being at castle of may arriving up there and it was my first evening i went to bed after obviously doing the dinner as you can imagine quite tired sat in my bed and suddenly i felt this thing hit me in the back of the head and i looked up and there was a bat and i thought fantastic just what i just always wanted a bat flying around the room so i very quickly opened the window and it went back out did you yell i did actually i did i i yelled rather lightly i think i think um i think the royals and the staff all could hear my screams and being a butler there when you're on the road is that different from being a butler back at high ground it's very much the same you mix more with the wrong well you do i mean you're still doing all the traditional jobs of a butler serving the table as we said looking after the guests but at the same time they actually allow you to get involved in for example the kind of balls that take place the the parties i mean i've been so lucky that i've been invited to many different royal events including the gillies ball which is obviously quite a famous dance uh bermuda castle have you danced with the queen i have danced the queen i danced the queen and the dutcher calm one and this was a dream of mine when i was a youngster i remember watching this documentary with the queen and seeing the girlies ball and i thought it'd be amazing one day to actually get to dance with them little did i realize probably about 20 odd years later that i would be dancing with the queen does prince charles take his own food with him from high growth he's a bit of a foodie he's a he's a i mean a huge uh believer in in obviously food with being grown organically highgrove's a fantastic example of that and i think like anybody that's kind of believes in growing things the correct way you know the food will travel around and he's passionate about it you know he really promotes organic food and obviously you can see that from i'll bear that in mind prince charles is always keen to talk about food particularly with his chefs [Music] one renowned chef who's very familiar with high growth produce is anton mossiman four generations of the royal family have enjoyed his cuisine and he's a firm favorite of prince charles i was asked to cook for prince charles the first time in prague for the prague heritage fund 350 people for four days it was incredible occasion most head of states of europe were actually part of it since then we've been cooking many many meals for him i must say he he loves his food it's such a pleasure to have such a distinguished guest with such good taste they both share a passion for food and how to grow the best quality ingredients i was brought up with organic food in those days it was nothing artificial everything was fresh from the farm not necessarily the most expensive ingredients but the best and you can do wonderful things it's very basic simple produce it's all highest the prince very much on the same line we have very much in common and when we talk about food it's always a fantastic pleasure it's not just the food this michelin-starred chef uses but his style of cooking that finds favor with royalty 25 years ago i created cuisine natural a style of cooking without fat without cream without butter less salt and less sugar so instead of salt i use fresh herbs and for less sugar i use orange juice crepe whatever fruit juices to make it up it's what i like to cook and that's what people today like to eat because it's healthy it's fun it's sharing food and it's very honest food today anton is preparing a typical high grove dish this dish is a saddle of lamb high growth lamb a fillet the quality is just outstanding look at the color no fat whatsoever all just plain pure meat i can't really wait to tuck into it i roast it with some fresh rosemary as a garnish i have roast new potatoes kale is some spinach plus sprouts chester leaves and carrots first we heat a bit of oil go back a bit of salt and pepper know i'm a great believer that food should be seasoned before it's cooked because once the pores are closed you can't season anymore you have to season it beforehand i just want to save the lime on both sides very quickly nice and brown a piece of rosemary the smell of fresh rosemary now it's just so beautiful just fantastic so off it goes in the oven for about three minutes [Music] anton has cooked for the grandest of occasions that many of his royal fans have also come to his private dining club in belgravia here i am cooking for friends and cooking for people i know it's like a big family it's fantastic only this week we had the head of state here because it's private that's what people like back in the kitchen after three minutes in the oven the lamb is ready anton serves it with a red wine sauce perfect for any royal occasion i had the pleasure of cooking for israel heine's 50th birthday party and this is exactly the kind of food he likes he wants the best and for me that is exactly what i cook for the best and if this tasty dish observes the best principles of healthy eating it surely allows for a spectacular dessert our palace kitchen maid mildred nichols was clearly influenced by the chef escoffier that the favorite royal haunt the savoy when she created her meal foy mont blanc [Music] pudding time now time to wind back the clock time to open the recipe book of our kitchen maid mildred nichols who remember worked in buckingham palace in the early years of the 1900s and a wonderful putting it look milfoy mounted covered in snow which might be appropriate later milfoy a thousand leaves escoffier's recipe wasn't it yes i think you're right yeah royal chef king of chefs yeah do you think he was the king of chefs oh well i think uh it's up for debate you know there's been a few greats but you know he's definitely up there are you going to do this the very same room i'm going to do it exactly the same as she did as mildred did it 110 years ago absolutely what do you start with okay so we start off with our puff pastry you need to cut out five discs um you need two cutters one needs to be um your your large one and then a smaller one to cut out the center now this is the puff pastry the thousand leaves the scorpio thing and the school tuck shop it was called a cream slice oh right yes well this is a vanilla slice this is a posh cream slice okay um so we're gonna uh these have been baked in the oven at about 180 degrees for about 20 minutes so we're going to stick these discs of puff pastry together with an apricot jam um so i'm going to use a brush for this brush it all around you're going to make a tower of this stuff that's right yeah and use apricot jam as the glue that's right exactly and so it gives a bit of sweetness to us and just like you say it's like a glue so place it on top you know i love building things looks like fun and this will really make it stick with it yeah this will stick because the the jam has been warmed up so to make it more liquid so then it is it's like a little sweet glue holding it all together it's quite a tour isn't it it is and then we're going to fill the center with some cream and some chestnut puree so at the end we'll finish it as well with the murron glasses are you putting some on the top as well because that's the top of your stack yeah and i think it needs the sweetness as well yeah so tell me about the other ingredients you've got now okay so um you have your uh whipped cream yup you've got your chestnut puree and you've got your maron glace now maron glassey is is what a crystalline uh uh not horse chestnut chestnut yes that's right yes uh kind of very the french love them don't they yeah they do love them they're mad about them now i'm not 100 a massive fan of them i don't know i think it's the texture but also i i also think it's an acquired taste you're right do you like them i don't know can i see if i can acquire it go first i'm pretty keen on nubs how's that um i've acquired it this minute okay so that's quite nice i'll put that i'll have that later okay so let's let's start with this i'm going to start with the puree in the center spoon so is that a pureed version of the exactly yeah that's exactly it it is a puree and you can you can buy chestnut puree you don't have to make it yourself okay and i'm going to put a little bit of cream are you sure you're doing this so it's the you want to fill the center it's like a surprise inside so nobody knows that that's there so until you cut into it so another kind of big spoon of that so you're doing a layer each of these as well the whole thing is in layers but this is cream and the puree chestnut yep cool it's quite a a unique uh cake i've never seen anything like this before but then it's a combination of two things isn't it i mean the meal foyer is one yeah yeah and mont blanc that is a cake all to itself isn't it you're so knowledgeable honestly i think you're teaching me you know how it is years of experience but that's right isn't it montblanc is a is is a cake in and of itself yeah with chestnut okay all right and presumably it's got cream on the top like the snow on the mountain oh yeah yeah okay so yeah plenty of cream on top it's a weight watcher's cake yeah yeah no you're not on a diet when you're eating this surely not golly okay yeah so the whole idea is to kind of pile it up on top and then kind of gently nudge it around the sides that's why you want to kind of top heavy so it can kind of drip down now tell me mildred was a a pastry chef at but yeah yeah and she was there i didn't know 14 15 years and she managed to get from being seventh pastry chef to being third or fourth pastry chef that whole career yeah that would have been a huge thing because once you'd get a job like that you'd never let go of it so you'd be waiting for people to be dropping like flies before you could get promoted but you were a pastry chef i was god now you're an executive chef and a real boss yeah tyrant i think they call it a couple of restaurants nobody would dare say that to my face but uh no i'm not a type but you've had the opportunity for promotion that she presumably wouldn't have had no but um i mean it's a different world now cooking them back then i mean the opportunities are huge back then you know to to work for the royals there was you know that's the best job she could have gotten presumably she'd never have been first pastry chef let alone like you an executive well women she probably wouldn't have been allowed because she was a woman yeah that was left up for the boys to be in charge so you're putting pistachios on the top yeah i'm going to put pistachios on the top and quite generous give it a sprinkle um why it looks nice yeah but i think it gives it a crunchy top too it gives it a lovely crunchy top and that um lovely flavor off your pistachios as well so now i'm just going to i know actually it's it's pretty heavy oh don't drop it don't okay so now i'm going to bring this to here and um i think in mildred's recipe she does uh mention placing the maroon glasses around on the side yeah i have a feeling this is partly her creation i don't know why i think that but just reading the recipe i feel like there's a an interpretation from that she made it her own well perhaps i mean i'm sure there would have been opportunities for them to experiment yeah there must have been well they must have spent long long hours in the kitchens then also i think mildred did mention the idea that she just piped a little bit of cream in between this decoration isn't it and you kind of hope you'd get one of the marijuana glasses in your slice well that's that's what you'd be hoping for yeah well that's what's next that's what i'm doing but we're perfectly matched here because you don't particularly want them no i don't but i wonder if i was to make this for myself yeah what might be a nice alternative could even be any fresh fruit because it's cream and pastry it could be lovely with some strawberries something to cut into that softness of the taste it could be quite nice okay should i put that over here there we go yeah i might have a bit more of my mineral classic so there we have it um malfoy montblanc tricky thing to cut i would imagine yes but don't let put you off i'm it's not going to put me off because you're going to cut it okay here we go right up uh let's put that there okay oh yes oh yes yes yes going through mind you i'm rather good at this kind of stuff okay well is that about the right size do you think yeah okay use them as a portion oh no i don't want to wreck it don't wreck it i'm not sure i've gone all the way to the bottom there we go now have i made a complete horlicks of this this looks okay you don't sound terribly convinced i'm not convinced here we go there that's not bad that's not bad oh there we go um now i missed the melon there we go i'll pop it on the back yeah well you can eat that because i'm not interested in the marouane glace no i love the maroon glasses what about you having the other bit go on okay that wasn't exactly a big bite what's it like i'm being careful it's delicious is it hmm okay [Laughter] i'll chase you back to the school talk shop that was a bit better but i was a bit younger so keep going go and have a bit more no i'm okay i think i'll leave it up to you no i like it and i'm gonna finish it off it's gonna take me a bit of time and we have to go i'm afraid that's it from these celebrations of delicious and sometimes rather wicked royal hordes see you next time [Music] you

Channel: Real Royalty

Views: 85,002

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history

Id: TKys0szH7FI

Length: 43min 29sec (2609 seconds)

Published: Tue Aug 25 2020