Prince Harry's Favourite Childhood Desert | Royal Recipes | Real Royalty With Foxy Games

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 turban 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 dishes cooked for royal children throughout history today in the royal recipe's kitchen chef paul ainsworth cooks a royal nursery favorite cottage pie makes me feel like a child again and it takes a lot to do that i tell you fantastic historian annie gray tours the grand wendy house where victoria and albert's children learnt to cook the children they would come down to swiss cottage every day and cook and sometimes their mother and her ladies would join them eating whatever they prepared and former royal chef darren mcgrady cooks banana flan perfect for the prince's school holidays we always knew when prince william and prince harry were going to be home because princess diana would write banana flan on the menu in the magnificence of the victorian kitchen wing we start with the nursery food guaranteed to keep any young royal happy this is the historic kitchen and this is the very modern michelin-starred chef paul ainsworth kid stuff today paul royal children's food what are you gonna do for us well we're gonna do a beautiful cottage pie cottage pie yeah that is supposed to be prince william's favorite or at least was when he was a child yeah yeah absolutely and i love cottage pie so here we have michael which is really important the base okay so we've got carrots onions leek celery cut up to about the sort of size of your small fingernail you've got a poncy name for that haven't you uh merpois so we've got some garlic in there grated and we're just gonna add some thyme as well so we're just gonna get the thyme in there which is beautiful that's really herby isn't it so got our delicious vegetables garlic thyme okay we're going to add a little pinch of cracked black pepper yep which is delicious and a little bit of seasoning at this stage that seasoning seasoning's gonna really bring out that flavour of the vegetables yeah next we've got our mushroom ketchup have a city this delicious stuff does smell like worcestershire sauce it is it's very similar very similar so a nice glug of that now we turn up the heat we've got that in there and we're just going to reduce that down michael while that's reducing something that's really old-fashioned is browning the flour oh okay so you've seen flour go into the base of things so to kind of thicken it yeah and a lot of flour you see going into recipes these days is just the white flour chucked in by browning it you're toasting it so if you just get that lovely wonderful toasted flavor but also as well we're making a dark sauce so we're kind of halfway there yeah all right yeah so now we're gonna add in our flour and that's just gonna mix with those vegetables and that lovely reduced mushroom ketchup and that's the base that's our that's our sauce thickener real sort of classical cooking here now you see how the see all those lovely flavors have come together and now it's just kind of made now this is what we call like a like a roux basically yeah now we add in our lovely browned mince okay this is beef shin yeah because this is cottage pie absolutely if it was shepherd's pie it'd be like yeah and we're using the shin full of flavor minced down so just and that's just been again roasted now so we've rendered that fat off in we go like so yeah okay yeah the royal children of course at least in the past never used to eat with their parents did they they ate in the nursery with the governors right okay yeah yeah certainly anna and charles used to have tea i think up us four and supper at seven o'clock you know things like sausages and baked beans and fruit custard things doesn't it well a lot of royals in the past i think have loved nursery food all their lives yeah yeah right now we're adding in our beef stock and go easy don't don't drown it and just just cover it like that all right because we want that we want it too sloppy we don't and we want it to we want it to thicken nicely and we want that really lovely flavor coming through from the mints our vegetables the garlic the thyme and so on so even though it's uh you know it's children's food in a sense it's nursery food it's not bland is it it's not at all not when you make it like this okay a little taste yep before it goes into the oven checking for seasoning yeah and if it needs a little bit more of the mushroom ketchup that gives a wonderful acidity and savouriness seasoning because at that point season food through the stages not just at the end when it's on the table you shouldn't need salt and pepper when it's on the table if you've cooked properly so this one's going to go into the oven and here we have a mix that's come out the oven look at that all right and that is just rich reduced and by toasting that flour it's become nice and dark so we're going to transfer this now into our pot so that's like so stand back i won't want to splash your jumper michael in we go okay we got the one you can have one of mine no thank you no this is prince william's favorite or was yeah some of the other royals when they were children had had you know really quite i was about to say common taste prince de san apparently used to love having fish and chips you know traditional style out of a newspaper which is right okay that's the only way to have fish and chips something that's stout and nostalgic about that right mashed potato okay any tricks with the mashed potatoes it looks super smooth using a potato like um a desiree or uh king edwards potatoes just just a really good mashing potato yeah okay now we're just gonna very we're not doing it in a piping bag we're not getting fancy with it we're just spooning it off yeah sloshing it on like that so because you know what i love is when it comes up the sides and it boils over a bit and you've got the the potato mixes with that lovely mince mix okay wow right okay so you see we've got it like that now you're gonna smooth it out a bit yeah we're just gonna take our fork and this here there's a reason for this right my dad used to do this and i always and now i see why smooth it over like that and you see where we're making the lines yeah they they're all now those individual lines they catch under the grill and they get crusty and that's what gets crusty that's if you just didn't do that it wouldn't it wouldn't you wouldn't get those spiky crispy bits which are delicious so we're finishing it with a wonderful english cheese very much like parmesan called berkswell absolutely delicious beautiful british cheese right cheese on and that is ready for the oven okay so half an hour at about 180 degrees and then just finish under the grill so you get all those lovely crispy bits the cheese will be bubbling beautiful little crusty brown beans i've got one out there would you mind getting it for me [Music] this is really really heavy and it smells insane that is sensational isn't it let's dish out yeah don't hold my bag wow right okay oh my god i'm gonna go in like that oh that looks and then just small that beautiful rich mix this is proper comfort food you see what prince william means now you know you've got that crispy cheese on top yeah and just a little extra let me do it just a bit more of it like that i just i can't get enough of the cheese absolutely delicious there we are michael okay cottage pie give me a four for you the gold one yes of course there's a plastic i've got a plastic one here yeah okay here we go i'm gonna have a bit of both yeah there we go some of your cheese yeah hmm with the mushroom ketchup yeah just and it's cheese beautiful soft potatoes yeah fantastic this is real well it's nursery food but it takes me back if that's nursery food then i love nursery makes me feel like a child again and it takes a lot to do that i tell you fantastic i'm glad you're enjoying it yeah yeah here we go a comforting taste of childhood historically royal children have always had their own chefs and some even had their very own kitchen to play in historian dr annie gray is at osborne house where one royal couple created a pint-sized paradise to give their nine children a taste of real rather than royal life victorian children were supposed to be seen and not heard that's if they survived childhood at all which was by no means a given so you might be forgiven for thinking that victoria's children didn't have the most fun time but here in the grounds of victoria and albert's private residence at osborne house on the isle of wight deep in the woods lurks something to help change your mind and this is it a traditional wooden swiss cottage commissioned by victoria and albert and built in 1854 this idyllic childhood retreat was the ultimate playhouse and a practical one at that a place for the children to learn how to grow food as well as cook it in 1850 victoria and albert had a set of vegetable gardens constructed for the royal children here they used to come and use their miniature wheelbarrows and miniature sets of tools to grow fruit and vegetables which they then sold onto their father prince albert at market price they were helped by the caretaker here mr warren the children look back as adults on their gardens very very fondly and it's clear that they absolutely loved coming here playing in the gardens growing everything and eating everything as well these gardens really were a little slice of paradise the swiss cottage style was very fashionable in mid 19th century gardens but this house was all about the children and was even built to three-quarters scale the kitchen here was kitted out by all the finest suppliers the same people that supplied the copper and the iron and the wood to buckingham palace and windsor castle kitchens as well so why did the royal children learn to cook clearly they were never going to have to actually cook for themselves they were expected to marry into the royal families of europe or perhaps the aristocracy but that wasn't the point not only was this an idealized version of the childhood that victoria never had but the cooking and the gardening and the playing with toy shops all had a purpose it kept the children grounded in reality and it made sure that when they were controlling servants of their own they would know what should be going on inside the kitchens and the gardens that they ruled over so that they could better control their own servants the idea of royal domestic training was very unusual at the time but victoria and albert were determined to keep the children in touch with reality by the late 1850s the children had settled into a fairly set routine they would come down to swiss cottage every day and cook either tea or lunch and sometimes their mother and her ladies would join them eating whatever they prepared for birthday parties the house would be decked out with bunting and they'd cook birthday cakes for each other and celebrate there's remarkably little record of what was actually cooked here a few mentions in journals and diaries something for example like a simple sponge cake in this case the original victoria sandwich today we think of a victoria sponge sandwich as one large usually round cake chopped into spread with raspberry or strawberry jam and then a layer of cream but the original victoria sponge was more like a finger sandwich made of fatless sponge cut up to look like white bread and spread with jam made from fruit from the children's own garden the children were usually cooking for each other but their mother would come down quite a lot and share a tea with them or perhaps a luncheon sometimes even visitors to osborne house would be invited down to the cottage for tea served by the princes and princesses in their very own dining room and you can imagine the queen and her ladies in waiting all sitting around this table waiting to be served by the royal children the produce the fruits of whatever they cook downstairs it's really quite special later on after the children grew up and got married and left sometimes the grandchildren would come and cook here as well and victoria was very close to a lot of her grandchildren but increasingly this room was used by victoria herself to come and sit and deal with her correspondence and as time went on the swiss cottage became more of a retreat for the queen than it did a playhouse for the children but it never lost that special function it never lost that sense that it was something really quite special and i think when you stand here you can still feel that in the atmosphere food first eaten in childhood can have a long-lasting impact and it was as a child that the present queen is said to have developed some very particular taste kippers aren't the first thing that comes to mind as nursery food but according to buckingham palace staff at the time the queen developed her love for kippers as a child she was playing at windsor castle with her sister princess margaret where she caught the aroma of kippers coming from the royal kitchens and she's loved them ever since this is a royal dish kipper puree rather like gentleman's relish you have it on toast favorite with um royals adults and children alike that's pretty nice quite an old-fashioned word that puree we'd probably know that now it's pate yeah of course yeah really nice clippers have been in favor with the royal family haven't they yes all along even when has a slightly fallout of favor with the rest of us around about the 70s or 1980s it's a shame really isn't it it is i think they're quite strong um certainly the ones that the royals have the manx skipper are superior they're absolutely delicious i mean the queen apparently has kippers delivered on a weekly basis yeah from the isle of man skippers absolutely and and i think it's sometimes maybe the smell when they're cooking there's a lot of bones to them as well and stuff but um shame because they're relatively cheap they're healthy they're versatile you've got this omega-3 nice and oily they are a very healthy fish we've got the puree which is nice you can have it in kedgeree classic is smoked had it but with kippers really interesting twist to it okay so what are you gonna do with kippers we are gonna make a beautiful kipper starter not a kipper starter that as well yeah okay and we're going to use these wonderful manx kippers so if you just see they're basically brined okay and then smoked so they're absolutely delicious quality of affiliates are they're really juicy and succulent absolutely gorgeous right it's very simple dish um i've just changed it slightly just to kind of get more flavor into it than the sort of original recipe so here we've got some leeks now rather than just boiling those in water i've just put sweated them down in butter so cook them without color in butter little pinch of seasoning with the lid on so all that flavor stays in the leek and not into the water it looks really soft absolutely rather than just putting raw onion in there i've sliced the onion nice and thin and i've just salted it and that just kind of removes some of the water and just breaks the onion down a little bit so it's not quite so raw our dressing we're going to use some balsamic vinegar yep okay so we're just gonna have a noodle splasher and this is like making a basic dressing you can see a really good quality vinegar nice and thick this is a more recent recipe in fact isn't it a royal recipe in fact it first seemed to emerge in a cookbook that was published in honor of the queen mother right okay yeah so it must have been one of her favorites yes yeah so you can see straight away because we had that lovely thick balsamic vinegar it goes fixed straight away as soon as we emulsify the oil yeah okay now like any dressing you're sort of looking at a ratio of two to one all right and by that i mean sort of two parts oil to one part vinegar and it's basically the fat cutting against the vinegar yeah yeah it's in that conflict absolutely yeah little bit of a little bit of salt okay now we're going to add in a spoonful of our buttered leeks yeah and these are gorgeous because they're nice and soft wonderful flavor coming from the leek yeah our raw onion it's quite a fascinating recipe this very only very unusual but just by salting it that onions now is not too strong i'll just mix that together yeah why do you think kippers fell out of fashion i suppose she smoked the fish because you know to preserve it and then when frozen fish came in people thought oh that's a bit easier i i i think it's that i think it's a manner of things i think it's i think it's the bone sometimes the work it is quite a strong tasting fish yeah so i'm gonna put some fresh parsley in there which goes absolutely beautiful with this mix like that so we'll just put some fresh parsley then because we've got that lovely onion and leek in there we're gonna put some chive in there just to kind of so it all marries together yep so we're just gonna chop some finely chop some chives not normally kipp is a favorite of children so it's rather surprising in a way that it has been a favorite of several of the royal children down the generations yeah and and like i think like you said earlier as well what's great about it is the health benefits yeah so we've got our got our kipper in there now we just bring that mix absolutely delicious okay now we're going to come over come over to our toast so you see that's like a nice kind of stiff mix yeah it's almost like a cross between a salsa and this sort of almost like a salsa type so you're putting it on a sourdough yeah just a nice piece pretty ideal nice piece of crispy sourdough like that just finished the last spoonful on there a lovely toast let's taste yeah let's bring it over okay i'll make you some room thank you very much i've got my golden fork my trademark let me cut you let me cut you a piece let me kill you all right patience patience there we are not my i've got a mouth that big oh come on i'm just gonna get at it there we go don't look beautiful that is really delicious when i read this recipe i was i had my reservations and stuff but it so works i do think it's good just to take the edge off of those onions by salting them slightly yeah soft leeks that lovely acidity with the balsamic beautiful fresh herbs and a little bit of sweetness it is which is the balsamic oh brilliant it's delicious clipper starter the queen mother's starter fantastic want to remember a wizard yeah absolutely the queen is not the only royal with a love for these smoked herrings her daughter also got a taste for kippers during a visit to yorkshire on the north yorkshire coast is the seaside town of whitby it has a long history as a fishing port and it's no surprise that one of the best known and oldest businesses in the town is fortune's kippers fortunes has been run by the same family for 140 years it's the last surviving kipper enterprise in whitby wrap together please if you don't mind there's no shortage of customers and they're not all locals when the aroma of the kippers wafted under the nose of the princess royal she couldn't resist as owner barry brown recalls princess han was visiting with me a number of years ago and during a visit she'd sent her lady and waiting for kippers i didn't think a lot more about it until that it came saying you know thank you and that letter has been guarded closely by barry and his brother derek ever since it's nice you know when you get acknowledged like that 7th of april 1998. dear mr barry and mr derrick princess royal has asked me to write and thank you for the keepers they smell delicious and the princess looks forward to eating such a special treat from whitby they will remind her of a most enjoyable but rather brief visit to the town her royal highness sends you her best wishes for your continued success you are sincerely caroline nearly i think it is lady waiting to the royal highness princess royal which is nice up until the 1970s a huge amount of herring were landed at whitby but these days fortunes buy theirs frozen from the north atlantic from here on everything is done by hand the first task is splitting and gutting the fish these methods are unchanged the fifth generation doing this in the family and we were taught to split hearings when we were young very young up here and with our grandparents and that you're watching you're learning then eventually you've got a little goatee and you earned a bit of pocket money at it these skills are now second nature to barry and his brother everything's done simply by eye and by touch once these hairs have been cut and washed the brined the salt water solution for about 40 minutes because this is part of the curing process it's a way of life we do it was barry and derek's great great grandfather who set up the business and the secrets of the smokehouse have been passed down through the family this has been used for about almost 100 years we'll start the first fires which are like a drying fire early just to set the fish off a bit probably an hour and a half's fire something like that and then we'll go from there on in and see what we need after that the kippers are hung on bulks and the fires are made up of shavings of oak and beach on top of a layer of soft wood the fish are left to smoke for 20 hours it will be a kipper once it comes out the smokehouse goes in as a herring and comes out as a kipper once they turn golden brown the kippers are ready for sale [Music] maybe doe five 600 herring maybe three times a week three four times a week we have regulars it's mainly uh visitors that tend to come up for them but uh it's always steady away in a while year round anybody comes to whitby when you'll say i'll bring you some kickers back this is a business which knows exactly how to keep its customers happy whoever they are it's great to get the feedback you know because customer satisfaction is it's as good as anything really [Music] i'm here in the library of the house with ingrid seward of majesty magazine and author of royal childhood so how do they eat they always eat in the nursery now the nursery is like the fiefdom of nani and the nursery footmen and they eat at precisely 4 30 for tea which is half an hour before the grown-ups and then they have supper at seven seven o'clock and they have to be all bathed and washed and in their night clothes in time for that but always separate from the parents well they only eat with their parents when they can sit up straight not fidget and hold a knife and fork properly but prince charles thought this was a bit archaic and he'd try something else so he requested that prince william should be bought down to have breakfast with him one day now william was still in a high chair and william got hold of an egg and instead of eating it he just dropped it on the floor and prince charles said i don't think we'll be repeating this experiment who decides what they eat is it the nanny is it the chef or is it the parent it's a combination of all three um nani and the chef often have a little contra tool and um there was one particular chef who didn't like nadi light body who was the nanny for charles and anne and um say and she would ring down every day and say i think we'll have liver for lunch and the chef would say oh um yes we'll have liver then nanny said no i think we'll have chicken so every day she changed it so in the end the chef sort of double thought what nanny was going to say and when she said we'll have chicken they then produce liver and it's just one of those stupid little things but it sounds like for royal children they they almost eat in a in an ordinary way not grand at all well it's not grand but it isn't that ordinary either on one occasion when charles was a little bit older he was going to go to a custard pie party i don't think people have those anymore anyway so the chef cooked all these beautiful custard pies but they weren't set solid and when he arrived at the party and got the cus the vats of custard out of the back um they were still a bit wobbly he didn't realize that so anyhow when charles came to throw his custard pies they were still wet inside and they had to have the whole room redecorated that's sort of crazy they love throwing things love throwing food ingrid thanks [Music] as the royal children got a little older the palace chefs developed a large repertoire of childhood favorites dara mcgrady spent more than 15 years cooking for the royal family four of those cooking for diana and the boys at kensington palace where a popular dish was banana flan we always knew when prince william and prince harry were going to be home because princess diana would write banana flan on the menu i first made it at buckingham palace for the queen but whenever prince william and harry were home we always used to make banana flat so to make the pastry the first part of the dish i've got a food processor and i'm going to add some flour and some sugar and then butter if the butter's really chilled the pastry you can start rolling straight away and then a little bit of vanilla we don't want to overbeat it because if we do we just tighten the mixture and then into that we can add an egg and then mix that in and as you can see all this pastry comes together then if your butter's really soft then you're going to put this in the refrigerator now for about an hour to let it set up but this seems firm enough for me to roll out and we want it nice and thin not too thick so once it's rolled out fold it back onto the rolling pin and then over your dish the secret here is actually to lift and push with your finger you go around the dish and get that crease right in the bottom of the dish then you go across the top of the rolling pin and all the excess dough comes off then just press back on any overlapping pastry and gives us a professional pie shell fit for a queen then he goes on to a baking tray and we have to blind bake it we take a little bit of parchment paper put into the bottom of our pastry ring here we go we have to put some weights i'm using ceramic baking beans if you don't have these at home you can use rice the pastry takes 15 minutes at 180 degrees the next step is making the custardy creamy filling for the pastry cream i'm going to start off with some eggs and i use five yolks and one whole egg then i need to boil some milk and cream and while that's boiling into my bowl i'm gonna put some sugar some corn flour a little vanilla and a pinch of salt and then whisk all those together once the milk and the cream comes to the boil i can just pour that now straight onto my egg mixture once it's all mixed in it goes back into the pan on the stove and you just carry on whisking this until it all starts to thicken up prince william loved banana flan whenever he came home from school he'd always request burner on a flan and you can see now we have this gorgeous pastry cream it goes into a bowl a nice clean bowl and then a little bit of grease through paper over the top to stop the skin for me then into the refrigerator to set and cool down once the pastry cream is made we can then check on the flan it should be a nice golden brown now look at that beautiful carefully lift the parchment paper up so now it just needs to go back in the oven just to harden up that base for about five minutes cooking such a popular pud in kensington palace presented darren with occasional problems the bananas would run out you could always be sure that when i was making it and i get to this stage and the next part was actually slicing the bananas princess diana would walk into the kitchen and chat and then just take one of the bananas and start eating it and then the boys would come in too and then they take a banana each and start eating it too and i got like one banana and like hopefully i've got more in in the pantry the pastry's been in for a further five minutes it should be ready now while the friends call in we can move on to the next stage and that is to make the apricot jam i'm going to heat the jam until it softens slightly and that will make it much easier to spread and then i can get my pastry cream the pastry cream has just cooled nicely and all i need to do is just stir that that smells so good and then pour this into my flan and spread it nice and evenly so once the jam started to melt the next thing is slicing the bananas [Music] then the bananas we can arrange neatly and stack them and overlap them to make it look pretty i can take my jam and brush over the top it makes a beautiful sweet glaze but at the same time stops the bananas from going brown so once the jam is on there covering all the bananas that is what we're looking for that is the banana flam that prince william loved so much a beautiful crisp pastry tart shell creamy soft smooth pastry cream underneath sliced bananas and apricot jam a little cream on top the perfect dessert over a hundred years earlier at buckingham palace kitchen made mildred nichols would have prepared tea and puddings for the children of george v and queen mary as well as cakes such as swiss roll [Music] that banana plan must have kept generations of royal children happy don't you think sounded like good times to me it did good times yeah when our buckingham palace kitchen made mildred nichols was uh writing her recipes in this book there were six children running around the palace but that era of edwardian extravagance was over really because king george v you know he's pretty stern and austere and queen mary not to put too fine a point on it was a bit of a penny picture and it reflects in this recipe we're making swiss roll today but usually you would make the the base to sponge with flour and we're using bread crumbs straight out of mildred's recipe straight out of nowhere with breadcrumbs have you ever used bread crumbs in swiss rolls never in swiss roll quite clever though i got i know you like you say the penny pinching but but it was i mean that was the idea wasn't it i mentioned queen mary did not want any bits of leftover bread to go to waste sure and and to use it up in in swiss roll so let's taste it might it might actually be really nice so what we've got in here is basically um eggs and sugar and we've just whisked them up and we're just going to turn that back on yeah and what this is it's called a savion a savion so it's basically the sugar and the eggs are just whisked till they got nice and thick and fluffy now we're going to add in our bread crumb and this is basically like a our kind of cake dough so it's very very simple i'm just going to turn that up and just basically whisk it all in but it must be a bit of difference having breadcrumbs rather than flour surely yeah breadcrumbs must be coarser absolutely and i think there'll be a textural difference as well because as you can see it's got you've got those kind of grains of the breadcrumbing so we're just gonna take that out of there michael okay remove the whisk not that i suppose king george the fifth would have noticed he was very very austere in his taste he used to have at 11 o'clock and thin soup yeah and the thing he really liked was mashed potatoes apparently and did they have to have lumps in or no probably and apple dumplings was the only dessert he really liked apple dumplings lovely right so again we're just putting the mix it right into the corners we don't want any air all right we're just getting all of that mixed so you can see quite simple just breadcrumbs the sugar and the eggs whisked this wouldn't have stretched mildred too far would it no i don't i don't think so so just into the cornice yeah right and the important thing michael is just to make sure that there's no air in the mixture so just a gentle tap as you can see you've got those little air pockets and the reason for that is so you don't get holes in the sponge like that now if i could send you to the scullery it's my natural roll if you could put that in the oven it's 10 minutes 200 degrees and you know the drill yeah sure can you bring me back the other one there thank you okay chef [Music] you okay michael yeah i'll be with you in a minute chef it's hot though here we go look at that it looks nice doesn't it it does and it smells quite nice whether it tastes nice fantastic let's see what next so now we've got our sponge made this is the next kind of important thing you know that lovely kind of almost crispy texture around the outside the swiss roll the sugar so we're just going to sprinkle our sugar out of your way all over the tea towel and we're going to be quite liberal with it because we want and it's important while it's warm sorry is it your how your frosting my trousers there we go acid all over like this and while it's warm michael mm-hmm the sugar will stick so that's why you got to do it wirelessly warming so now turn around over like that and just gently you've got to work quite quickly as well just peel off underneath like that okay like that and it's so important to do this while it's warm there we go this is swiss roll with breadcrumbs okay absolutely rather than flat now you want to get a really tight roll okay but don't get the cloth traps in the middle which i know sounds obvious but is not as easy as you think so just keep going over until you've got your first roll yeah like this and the reason you're doing it's warm is so that you get the so you get the fold like you see the sugar coating yeah yeah yeah now go all the way over like that would be terribly easy to get the cloth from yeah that's why you've got you've got to keep it there absolutely now the whole idea now is leave that there yeah and that's basically going to set so it's almost a bit muscle memory if you like muscle memory so we're just going to we're just gonna do what rolls one way like absolutely yes we want our shells yeah we want it to cool yep so we get this like so now we pull that cloth back yeah now that's cooled down see that lovely sugar crust now you can start to see the whole swiss roll taking shape yep and now you don't worry about how to curl back it does want to come back with its muscle memory because of its muscle memory you like that word don't you it was so much from me not just not just the cooking muscle memory it's a swiss roll right now watch this so this is mildred's actual recipe of creme patisserie so basically a really thick custard used in things like swiss rolls the base of souffles yeah okay so and how different is it from just ordinary custard uh no different at all actually this is just egg yolks sugar vanilla milk and then some flour to thicken it just one of your fancy names yeah right be quite liberal with it because like i say i'm i'm still very uh i'm still very optimistic about the breadcrumb so i want to make sure we've got plenty of custard well just in case it it doesn't it doesn't feel cakey and yeah fancy breadcrumbs yeah so right over like this very liberal because i don't think queen mary you know was that much of a foodie now one of my favorites and also mildred as well rhubarb jam absolutely delicious and who doesn't like rhubarb and custard rhubarb and custard that's that's actually a bit nervous actually that's why i wanted to make it a bit different rather than it being the strawberry because for me rhubarb and custard mildew would have done it with strawberry would you yeah i think so yeah absolutely right and then same again keeping the tea towel out yeah and then just roll it back up this should be yeah absolutely because you've got the muscle memory yeah now why do it with the tea towel not just now just roll it with your hands because i want to keep it nice and tight michael all right like that it's it's squeezing out at the end absolutely and for me it has to be filled up otherwise well can you see down here look at this yeah okay now just with a pallet knife we'll just get that because we don't want to we don't always push that like that so on the ends so that's mildred's swiss roll it's not swiss you know by the way or at least i don't think it's swiss there's no reason to believe it actually comes from switzerland now would you like a slice oh i think i could force one down yeah right yes i'll have the one on the end with all the excess stuff yep i'll get myself a fork yeah get yourself a fork um right there we are get stuck in i will how's that it's a it's the crust of the sugar that's nice and the cream and then the rhubarb you can see them children would love it wouldn't they yeah i think what makes it nice in it is the rhubarb jam that lovely thick custard yeah uh and actually you know what with the breadcrumbs it's a it is a great way of using the using breadcrumbs up everyone has bread at home that they throw away more and that's better than feeding it to the dutch isn't it penny pinching royals eh delicious okay that's it from our celebration of cooking for royal children see you next time [Music] you

Channel: Real Royalty

Views: 251,270

Rating: 4.826005 out of 5

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, royal kitchen, banana flan, royal recipes, prince harry, dessert cooking

Id: zQtyPjZ2DBg

Length: 43min 46sec (2626 seconds)

Published: Tue Aug 18 2020