Extraordinary Royal Wedding Recipies | Royal Recipes | Real Royalty

Royall 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 favorite now the Queen Mother had this really wicked trick for these we sample royal eating alfresco oh wow what you want and revisit the most extravagant times pheasant stag turkey salmon oysters and turbot dressed in a lobster champagne sauce this is royal recipes hello I'm Michael Burke and welcome to Royal recipes this is oddly 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 holes and kitchen if this grandest of country houses will 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 Nicholls 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 [Music] this time we're cooking for royal weddings today in the Royal recipes kitchen you can imagine the Royal footmen coming in with that Chef an aha takes inspiration from a Victorian wedding so there you have a stuffed crown of lamb with salsa verde the moment Baker Fiona cans was asked to create a royal wedding cake and chef Paul Ainsworth showcases a royal wedding favorite I know that Princess Anne had lobster and partridge at her wedding very posh in the kitchen wing of this glorious stately home we start our celebration of wedding food with a dish created for Princess Beatrice beloved youngest daughter of Queen Victoria hello and welcome to the kitchen wing of the Great House with me is top London chef Anne aha royal weddings today everybody loves a wedding but especially I think everybody goes mad for a royal wedding yeah there are just great dynastic occasions but they're sometimes wild popular celebrations and as far as the royal family is concerned something to be marked by an extra special banquet I've got the menu card here for the wedding breakfast for Princess Beatrice Queen Victoria's youngest daughter look at here 14 courses but the one that's interesting us today is this one Lake Oh to let Daniel Italian which I suppose is Italian lamb chops yeah now you can do that or something a bit modern twist to it well I'm quite inspired by this so I've got a few Italian flavors through this and I'm going to use lamb chops but I'm going to do a stuffed crown of lamb with a salsa verde Oh what do you do first so the first thing I'm going to make is the stuffing so in a pan here cooking kind of slowly I have some onions some garlic and to this I'm going to add the Parma ham so it's got a very Italian flavor right from the start right from the start yeah and I don't know if you can smell that Mike I certainly can you need to crisp up your Parma ham mm-hmm which just smells delicious as it's caramelizing now and I'm going to add in porcini mushrooms everything Italian yeah everything Italian the Victorians rather in love with the idea of Italy I think you had to be rich in those days but they'd take themselves off on the Grand Tour to Italy and there must have picked up some of these dishes and the love for some of these dishes on the tours absolutely and the Italians are famous for a bit of romance so it's quite fitting for a wedding breakfast oh okay so this is pretty much ready to go now I would put it into a bowl to cool down so that we can mix it with the breadcrumbs and essentially something like this yeah so I'm gonna take the a little bit of cheese Parmesan cheese to go in there parmesan of course yes and then I'm gonna slowly add some crumbs there's gonna be bags of flavor in there oh absolutely absolutely and because this is stuffed in the centre of the crown mm-hmm it's also gonna absorb all those delicious lamb meat juices I think Queen Victoria was in two minds about this wedding in him because she Princess Beatrice was youngest daughter and she didn't want her to get married and leave she wanted to be to stay in the palace as her companion and you know when she got engaged Princess Beatrice and Queen Victoria didn't speak to her for seven months seven months when I guess when you live in a huge house so there might have been a few grinding of teeth in this wedding breakfast I don't know I think she may have forgiven her she did wear her mother's wedding dress well there you go I'm gonna add just a little bit of olive oil to this just to bring it together and what to give it some sort of just to bring it together because we want to be able to kind of squeeze it into the center of the of the lamb you want to be careful when you add things like that any wet ingredients to stuffing could you know stuff your stuffing wouldn't want that next I'm going to talk I'm interested in how you do this because you're gonna make it into a crown don't you but first of all I'm gonna season it a little bit of salt goes a long way now do you want a little help with this well if I hold it in place while you string it up I think oh well yes thanks so what can I do what we need to do is turn this around I'm promised you Michael I know what I'm doing you do you do you do just it bows yeah so if you could if I hold it like that yeah perfect and then I will because this is a tricky business trussing yeah your crown of that so you just need to kind of try to hook it underneath the bone mm-hmm so that it kind of holds in places it's cooking it's quite easy it's not too hard I think even you could manage this much I'd be all fingers and thumbs just give it a little bit of a tie once it's cooked will it stay in this position or when you cut the string will it all kind of fall apart it will kind of hold its shape a little bit but we have two racks a lamb that we're kind of connecting together so yeah it will kind of release a little bit and then once you carve it it will obviously it's very grand though isn't it it's a wonderful impression when you wheel it on well it's quite royal isn't it yeah now you can sort that out I am and now we're gonna stuff the center with this fabulous Italian stuffing that looks good it smells wonderful yeah and you don't want the stuffing to be too wet you kind of want it to be fairly dry because you want it to be able to absorb to have the spare kind of dryness to absorb all the meat juices from this now this was a 19th century wedding breakfast but is this the sort of food that served a posh weddings these days well yes actually I would definitely say that these are similar flavors that you would see springtime summer weddings and so I'm gonna give this to you pop it into the oven at 200 degrees for about 25 minutes and when you go to the oven will you grab one there I've already got it resting okay chef's you can imagine the Royal footman coming in with that beautiful know terrific oh that looks absolutely perfect perfect so next I'm going to make our salsa verde so salsa verde means essentially green sauce and it's got a selection of all sorts of different herbs that are chopped through that in here we have some chopped parsley basil and mint it's a really quite aromatic some are kind of feeling herbs so I'm gonna chop our anchovies and our capers to add in there what a mixture of flavors it's gonna be yeah anchovies I always think it's like a little secret weapon that you can add to things well because you don't really know what's there it's although it's a very strong flavor just one or two little phillips of anchovy and nearly any sauce even in your your your lamb sauce like your lamb gravy it would be beautiful but they're little explosions of taste on them absolutely absolutely yeah terrific and then we'll a slice a little bit of garlic because I mean you can't have a salsa verde without some nice little slivers of garlic I didn't think Queen Victoria had traveled abroad much at all but I think she went to Italy a couple of times Florence I think oh I'd imagine she went to Florence yeah for Florence and then last I'm gonna add a little spoon of Dijon I know why Deshawn Scott a nice little kind of kick to us acidity which is I think quite important here but also a bit of pepper in its in there you know a little bit of bite doesn't overwhelm the delicate aromatic flavors no absolutely not no I think it really marries in well and now all we need to do is place our lamb and be careful serving platter [Music] crown for the crowned heads I suppose yeah it is staying in position it hasn't kind of don't speak too soon jinx me and oh yeah okay so I'm just gonna put a little bit of the salsa verde all around here you're actually putting it on the ball because that means you get a bit of flavor on each kind of lamb chop inspired by the Italian lamb chops at Beatrice Hut interesting though even though it was an Italian dish of course it had to be in French Victorian assess wit menus in French well they're just okay so there you have a stuffed crown of lamb with salsa verde Wow how do you attack this well I'm gonna carve it I you know just gonna rip one of them eyes beautiful do you want to grab yourself some tools there - I'm just gonna oh yes please do I'm gonna mix it in the salsa verde time I make sure I've got some of that lovely stuffing mmm meets one of them the stuffing I know salsa verde I think that's a real flavor the Mediterranean book the lamb is terrific hmm you know Princess Beatrice sees me so cool hmm Princess Beatrice had 14 dishes at her wedding breakfast but this must have been the winner of not just a winning dish but a crowning glory the Victorians knew a thing or two about creating a real spectacle at a wedding that's certainly true of the wedding cake the tradition of the grand nuptials centerpiece owes a lot to the royal family this historian dr. annie gray explains it was Queen Victoria who helped to set it on the path towards wanting showstopper wedding cakes so I've come here to rural Leicester sheer to meet Fiona kans who is perhaps the queen of royal wedding cakes so that we can find out together exactly how influential Queen Victoria's cake and those of her children were in helping to create what today we would think of as a right royal masterpiece luxury cake maker Fiona cans made the Duke and Duchess of Cambridge's wedding cake in 2011 hello Annie [Music] and she went back to the history books to begin her design [Music] when Victoria and Albert married in 1840 the world was fascinated and pictures of the wedding circulated across the Empire it must have been really interesting from a sort of public point of view because Queen Victoria was a character in him there was so much public interest so when she got married and it was this cake and there were illustrations of it here we have an illustration a huge wasn't there three yards across the cake reportedly weighed 300 pounds and they made lots of them so there were plenty to go around something like this would be mind-boggling for the average British person at that point when 2/3 of people were living below the poverty line well the public couldn't copy the size the design help set trends that continue today the use of white icing or royal icing as it became known was unusual at the time you see a progression through the Victorian era trying to buy different grades of sugar is quite difficult still at this point for the rich yeah Victoria's love of extravagant decoration included very specific flowers Queen Victoria chef Frank Italia when he wrote his guide to confectionery said that the finest designs of wedding cakes were orange blossoms in white icing and Kate Middleton continued the tradition set by Victoria by choosing seventeen varieties of flowers including orange blossom which symbolizes eternal love and marriage each flower is made by hand that's it and then using your cocktail stick-thin the petals out it looks in nature they're always slightly - yeah more natural it's very fiddly bass isn't it really is you just got to be very precise that's beautiful it looks like a flower all together Fiona made nine hundred flowers each variety adding symbolism Myrtle which was carried in all the Royal bouquets since me Victoria lily of the valley which was so prominent for Katy William's wedding and was on the top of amazing cake and so we surrounded all the entire base of the cake with the ivy leaves which mean fidelity friendship marriage gosh so it really just tall enormous amounts of stories and and said so much I wonder how many people realized quite the level of intricacy and meaning within it fiona has been creating bespoke cakes for over 25 years along with design director Rachel idly but a royal cake commissioned is something rather special I've got to ask what happened when you got the call to make William and Catherine's wedding cake since she was down my spine now I would say yeah it was the most amazing honour I would say at the beginning of sleepless nights for me write up and fill up the wedding day we were briefed by Katherine weren't we yeah she has a very very strong idea strong idea not just for our cake but for the wedding itself for everything to work together as a whole yeah story she wanted something quite romantic flowers were very important she didn't want it to be ostentatious at all or straight up and down Catherine said could you please go into Buckingham Palace to see where the cake actually sit to look at the architectural detail and try to incorporate that so do you see the Garland's on the ceiling which actually we did incorporates under the comments brilliant she really did put a lot of thought into exactly what you wanted to say with it when they showed us around they thought it would be nice on a queen and table and we had to explain that it would be the weight of a good man really yes and the royal couple cut the eight tiered cake at the wedding lunch where guests drank champagne and enjoyed another royal favorite canapes what you really need at a wedding buffet are canapes yeah what's the rule of thumb minimum of probably 7 per person for a reception gosh well at the Royal Wedding breakfast they have a lot more than that 17,000 canapes at Charles and Camilla's I heard it was 10,000 at William Kate exactly I mean some of them have you know egg and cress sandwiches very what they did have was miniature Cornish pasties Duke of Cornwall of course miniature Cornish Pasties mm-hmm what are these other two well I believe these are from Will and Kate's wedding so we have a duck liver pate here with core nations and honey and whole grain mustard glazed sausages what do they put sausages in goo Oh everybody loves a bit of honey and mustard okay now what are you gonna do you're gonna do one from from Kate Williams with I am I'm going to do asparagus more to cress mini tartlets so these are like little mini quiches and so the first thing that I'm going to do is make the custard so I take the watercress and put it into a blender with the cream gotta be creamed yes and then we're just gonna pulse those good British ingredients yeah that was the thing isn't it and all these royal things these days they've got to be British ingredients and watercress is quintessentially British isn't that's what people want to see that's what people want to eat okay so I'm gonna take this off and pour this into our bowl add the blade you know for extra flavour yeah yeah a bit of iron yep yep scrape the stem you don't really want to waste any of this cause really this is a lot of flavor in here yeah the delicious pepperiness that you get from watercress okay so next what I'm going to do is add my eggs how many eggs that's one whole egg and one you mm-hmm then I want to add the agrea cheese that's good we're for the flavour for the voice yes there's a lovely kind of a saltiness off the cheese which is I think quite important pinch of salt yeah I'm gonna give that a little mix and then just what I want to add to this really quickly is some sliced asparagus so I'm gonna add it in with this mix so as opposed to me having to add it in bit by bit in stages you can just do it in one go okay I'm just gonna slice some asparagus now this is for me so simple it's there's nothing complicated here I mean the hardest thing is just cutting a bit of asparagus everything else it's just yeah but it wouldn't be a bit of asparagus I mean if you were doing even with some other chefs 17000 I mean how long does that take it takes it takes a long time and it's all about logistics it's all about organization because you've got if you know if you're the chef in charge of a kind of a party like that you've got to have eyes in the back of your head in what's then somebody must be like in a kind of industrial production line as well yes but you've got lots of different leaders in charge of lots of different things so that all the canapes go out in one swoop at the same time because nobody wants a little trickle of them it has to be like this lovely way of canapes flowing out of your kitchen so you know you need to be on your a-game so we're gonna spoon these in for tartlets now so this is just a nice crisp short pastry that I've made rolled out very thin and then baked in between two little metal molds just spooning a nice amount of your mix in here I mean all the work is just done it's just so easy we're gonna pop it into the other no for probably about 12 minutes and these are an optimum size for a canopy in terms of how they're handled how they eaten really I think it canopy should be one or two bites that's ideal you know because you want to be able to you know have your drink in your hand chat to people and the bigger the canopy is the more of meal it is and it makes more difficult to kind of just effort Lee Swan around I think it's - isn't it hmm you know I mean they're all they're all those etiquette people's say it should be two bites so that you haven't got your mouth full if somebody important comes along at the wedding reception and you need to speak that looks really nice as mam now I'm gonna finish these off with a little bit of asparagus tips to go on top just like that that's nice done so you'd bake these in the oven 150 degrees for about 12 minutes so too long not too long no super quick yeah you know they don't take any length of time but we already have these ready to go for the final stage no I'm not glad about that final stage on the final stage no so on top I'm just gonna crumble just a little bit of feta on top and it gives it this kind of nice fresh zing eNOS has got quite sharp as new yeah there's a nice acidity to it to a feta and I think it just goes really well with asparagus and watercress are these designed to be eaten hot or cold that's a very good question actually you can totally eat them hot or cold and there you have it you're just putting the map for me or yes they're just for you Michael looks rather nice yeah oh yes very nice seven come on you said seven yes your daily allowance of canapes okay right hmm I should've eaten it in two should not but irresistible hmm no you do the proper way mmm delicious really good perfect for a picnic for a wedding absolutely what a winner dainty delights for a lunchtime wedding buffet and these ingredients really are Britain on a plate asparagus and watercress and British lobster is another popular choice for a royal wedding breakfast delicious versatile and what's more they're amongst the tastiest in the world as Paul Ainsworth has been finding out [Music] Padstow in Cornwall has a long tradition of lobster potting it's home to a small fleet of fishing boats and to chef Paul British lobster is world-class and it tastes delicious and I am so lucky in Cornwall I've got it right here on my doorstep local fisherman Johnny Mert has been working these waters his whole life all right Johnny and he knows just how to source the very best Cornish crustaceans so Johnny I can see straightaway there exactly I'd love to buy lobsters that sort of size there you go absolutely beautiful it wasn't always this prestigious ingredient it it is that was it yeah certainly on the other side of the Atlantic the American lobster hundred years ago they were rioting in prisons for being fed lobster three times in one week absolute trash food our British native lobsters you know especially beautiful Cornish lobsters they are far superior for me than the Canadian in the American lobster I've got a fantastic resource in this country all around the coast I don't think we should be importing an inferior product the modern royal family are all about protecting as well as showcasing the best of British Prince Phillip is a huge supporter of the shellfish industry and met Johnny in 2014 so Johnny it's Phillip like oh he's a lovely chap yeah he was really amusing very friendly and the thing that myself and the other fisherman got out of it was he knew so much about sustainable fishing yeah really really knew his stuff he had a tour of the hatchery yeah I hear he adopted a baby lobster for Prince George really yeah so there is a Cornish lobster then maybe in the sea right now with royal possibly yeah yeah be a valuable Lobster the catch Paul knows Prince Charles Prince Andrew and Princess Anne each chose an exquisite lobster dish for their weddings but he's got a slightly simpler recipe today we're gonna cook Cornish lobster on top of a toasted English muffin caper butter delicious poached egg and some beautiful dressed watercress right let's get cracking now our lobster is out the shell I've got a pan on warming meanwhile I'm just quickly gonna make this delicious butter and in it we're gonna add some capers some gherkin some Sherlock a spoonful of mustard we're just gonna take some parsley [Music] seasoning and now very gently which is gonna mix all those ingredients together absolutely delicious we've made our butter now we're gonna roast our lobster butter in the pan straight in we're just gonna base that lovely nut brown butter I just cook nice and slowly not too fast now lobster in the royal household is very very popular and in a lot of recipes and been served at a lot of banquets and weddings in particular in 1973 I know that Princess Anne had lobster and partridge at her wedding very posh we're just gonna pull that off to the side now and just let it rest in the pan so poached eggs we've got our eggs ready in the bowl beautiful good stir Paul poaches the eggs and toasts and English muffin okay we're moments away from plating now muffins a lovely and crispy out the toaster or Charlotte butter that we made earlier just over those lovely hot crispy muffins let it melt writing now a lobster claw just in half this lovely tail and you can see in the middle it's just slightly transparent which means it's beautifully cooked rest it on the muffin just like that out with our eggs just on top of that lovely lobster next add more than lobster watercress okay this we just finish it with this lovely butter and that right there that's that's what Great Britain is all about English watercress Cornish lobster Cornish eggs a beautiful English toasted muffin with some lovely caper butter it doesn't get any better than that for me what a fitting way to treat such a prestigious ingredients such as lobster only the very best will do for a royal wedding and for the team of 20 royal chefs behind the scenes at the Royal Palaces it's one of the most challenging of regal occasions [Music] this is Darren McGrady who worked as a chef in the Royal kitchens from 1982 to 1997 chef for the Queen Prince Phillip and later for Princess Diana appeared when there were two royal weddings I think but you were outside Princess Diana's weren't you you were part of the crowd but for Prince Andrew you were cheffing then I Wow vegan operation was it for the Royal kitchens it was a huge operation you know people think it's just preparing that wedding breakfast but it's not you have everyone that's staying at the palace all of the staff need feeding so you 300 staff to feed as well as preparing the the wedding breakfast and the cakes aremy and everything but Andrew and Sarah's wedding how did the day go what were you and the other chefs cooking at who for different times of the day well the day starts at 6 o'clock in the morning and for the chef's you've got staff to look after so there's breakfast lunch and dinner for 300 people just to begin with and then you have all of the guests or a lot of the guests staying with a majesty so they need breakfast trays the ladies trays in the room the gentlemen all come down for breakfast so all that needs serving and preparing and then of course there's the canapes and the appetizers and then the wedding breakfast and then to sort of end that that's actually the cutting of the cake ceremony you must have been working at absolute full throttle it was a long day it was it was a really busy day but everyone sort of felt part of the royal wedding you felt part of it and just wanted to be that the centerpiece of any wedding is the cake isn't it and particularly for royal weddings because in the past at least the size of the cake was meant to indicate the importance of the ER of the occasion it was I mean they they used to be 9 foot high and weighing 800 pounds but Prince Andrews was only 5 tiers and we didn't make those cakes we didn't make the Royal Cakes tradition was the sort of the army the Navy the Air Force would make them and Prince Andrews wedding cake was actually delivered to the palace each individual tier in a separate truck just in case there was an accident so the old gate so they didn't have to make the whole cake all over again yes but the end of it you must be knackered you absolutely tie down you can't wait for them to go off on honeymoon and when Andrew and Sarah got married we we are actually invited out into the forecourt to wave them off and it was good go we need a break Darren McGrady thanks very much my pleasure when it came to the cake ceremony at the most recent royal wedding there were two to choose from not only the official cake but an alternative chosen by Prince William because it brought back such happy childhood memories it was the chocolate biscuit cake [Music] and the woman who knows how to make the cake is former chef to Charles and Diana Carolyn Rob Prince William was seven and his brother Harry four when Carolyn started working for the royal family the biscuit cake was such a hit with the young prince's William decided he had to have it at his wedding today I'm going to make a biscuit cake which is a real favorite of mine I love making it with my mom when I was little and when I cooked the Prince William and Prince Harry when they were small I really enjoyed making it with them and today I'm going to have fun doing with Mandy my daughter this version isn't quite on the scale of the one made for Williams wedding the first step is melting butter chocolate drops cocoa powder golden syrup and vanilla now comes the fun bit this is the bit man has been waiting for isn't it you need to help me break the biscuits very simple you have some big chunky bits you can have some broken quite finally it'll work however you do the royal wedding version contained a staggering 1700 biscuits just a bit larger than the one William liked to help make when Prince William and Prince Harry small ways to enjoy coming into the kitchen and we bake things together they loved breaking the biscuits and we always used to think of different things we could mix end with the biscuits as well one more biscuit to go fast this a good mix quite good to get the biscuits mixed in first that cools the top they're done next carolina's adds chopped apricots marshmallows and chocolate chunks right I think that's mixed not then are we going to spin it until as you can see it's still quite chunky which is absolutely fine and you just want to press it down really well this recipe is so simple anyone and everyone really can make it and all I'm going to do is neatly cover over the top like that [Music] as the cake is left to set Caroline starts the glaze which is made of chocolate and butter all I have done here is melt some dark chocolate and I have some softened butter here which I'm going to pop in it's the chocolate and just mix the two together when Prince William and Harry was small there were quite a few regular treats that we made together the tall individual cupcakes were always a favorite special little meringue animals these little tiny treacle tarts we have here they were Prince Harry's favorite so I used to make little tiny ones just this size the size of a 50p piece and on one occasion he came into the kitchen to ask me for one so I suggested that he should go and ask his mother and he scampered off and came back a few minutes later with a wonderful little piece of paper on which Princess Diana had written mummy says it's okay she was such a wonderful mother and had such an amazing sense of humor and is very clear that they absolutely adored her so that's a note that I've always kept and treasured Carolyn spent 13 years working for the royal household repairing plenty of traditional home cook dishes but it's the chocolate treats the children remember right try not to leave any gaps and once you've done that ready the world's your oyster is watching what you do next Mandy and I are going to do this together it's a bit like a castle isn't this is where children can let their imaginations run free as well that's enough next time you have to get my chocolate piping bag this is still very informal I'm not going to do anything fancy just some lines back and forth then it's time for a few finishing touches I think that's about enough decoration for one cake this is a real chocolate extravaganza [Music] chocolate has always been a royal favorite and many recipes were recorded over a hundred years ago by Buckingham Palace kitchen maid Mildred Nichols in her recipe book there are puddings for weddings and even wedding anniversaries including pudding sacks vie mom hey Anna look at this this is Mildred Nichols recipe book she was a kitchen maid pastry chef in Buckingham Palace in the early years of the 1900s but this recipe is a particularly poignant one it goes back to the days of Queen Victoria who you'll remember was married to Prince Albert yeah and they were very much in love very much in love but he died at the age of 42 very early but every year after that Queen Victoria insisted on marking their wedding anniversary with a big dinner and this recipe in Mildred's book comes from the 57th anniversary dinner of their wedding he'd been dead a long time and it's called pudding sacs vemma and you're gonna do I'm gonna do Mildred's recipe exactly I've never seen a pudding like this before it's kind of like a mix between like a souffle and a sponge and even an odd kind of note to tiramisu like if I put a little bit of coffee in this now you feel like it would be a very tiramisu e flavor so first of all what I'm going to do is the first step is going to be to whisk my egg whites I'm going to put in my sugar and then bring them to nice kind of stiff peaks right okay stiff peaks is what you're looking for is that's it so this is ahead of its time you reckon this tip well yeah I think it's really quite unique tits it's the idea that we don't have flour in this that we've actually got these finger biscuits yeah that have been put into a food processor well even if you if you give them a little smell you can imagine the difference between that and just flour oh yeah you know there's no comparison yep so I got extra extra flavour relation that's where that kind of tiramisu feeling comes from so these are almost done it's rather like the start of a souffle as de well exactly that's it it is quite similar to a souffle so this is just some butter and sugar creamed together and then into this I'm gonna add and I think this is another thing that makes the the recipe quite unique wanna add the grated chocolate into it but it never kind of breaks down in it it stays like whole little kind of pockets of chocolate deliciousness yeah so it doesn't completely lose it no yeah so it stays kind of separate you do you'll know what I'm talking about I will I know I will okay so I'm gonna add the chocolate in and my eggs and actually could you fetch me one whole egg I can do that thank you there we go very helpful there we go what are doing it and then straighten yeah lovely why did that rather well done you're a natural yeah this is a really rich pudding yeah and when you think what else they had at that at that dinner potage aller Krissi potage this two soups canal list somos ultra sauce pair sealed so they had salmon and soul and ham and artichokes all these things under all on the side just in case they were a bit peckish they had a hot and cold roast fowls cold beef and salad before they got to the puddings they must have starved themselves or a week before I think not somehow oh yes you could see the bits of chocolate you can see the bits of chocolate and then very similar to when you would be making a souffle I'm just gonna take a spoon of the egg white and I'm just gonna kind of beat that in to kind of lighten up this mix because it's it is kind of heavy ish and then you finish it all up at the end okay now this is a professional technique is it so this creates a lovely light light moist pudding and the fact that we cook it in a tray with some water and it's kind of like semi steamed in the oven yeah creates a really moist delicious special unique cake because it's been folded gently and then it gets cooked gently yep exactly it was a big dinner this all those courses and indeed all the royal family with them at Osborne House on the on white or all the family except of course her eldest son it was to become at with the seventh who needless to say was at the theater possibly with one of his ladies but I don't care yes I'm gonna pop this into a piping bag and so that I can pipe it evenly into each one of the pots fill it all up that's is all it looks rich gooey it's wonderfully speckled with chocolate yeah so you don't wanna fill it up all the way you just want to kind of leave a bit just a quarter of us for you this is way it's got space to rise all right and it will rise above the mold as well a women all right so that's gonna look really impressive now overlaps it yeah so you can serve this pudding cold or warm I do think it is particularly a little nice norm yeah those little pots are lined with something on me yes they're buttered well spotted there Michael huh yeah they're brushed with some butter and then some sugar is rolled around them as well I cook these in the tray with some water in it at 180 degrees for 25 minutes now you are gonna take this to the oven I shall and you will find some that I've already made from earlier on and bring them back think they're safe with me okay here we go [Music] Oh oh and look at these little babies they have risen the way you said they would they look perfect okay so I'm gonna make the chocolate sauce now this chocolate sauce is foolproof it's so easy mm-hmm you need you have your water put it onto a nice high heat and all you add is your sugar yeah your cocoa powder yep and the trickiest bit of all add your chocolates and then you just bring it up to boil and then you have a lovely glass of chocolate sauce as simple as that simple as that instant well almost almost yeah okay just some of our chocolate sauce and that chocolate sauce was really quick and easy wasn't it shiny and glossy and I said okay come on let's let's see what they look like the part that uh chefs often get very nervous about that but it's not gonna stick is because you put butter on the inside isn't that gonna make sure there's a knot Michael okay oh look at that little bit of chocolate on the top Oh take a look at that so here we have it pudding sex by Marc yes now you do it first I don't want to ruin the confection okay is it done is it yeah is it just right hmm hmm some of that lovely chocolate sauce I seem to have got a bigger piece than yours it really is I've never tasted anything like it it is very unique mmm oh yeah it's it's light though is that it's light the lovely little secret pockets of chocolate in there yeah the chocolate sauce it's nice to remember Prince Albert his place that pulls on your heartstrings it doesn't fit ya pudding with a story of love and loss to end this program about the food for royal weddings see you next time [Music]

Channel: Real Royalty

Views: 184,867

Keywords: real royalty, real royalty channel, british royalty, royalty around the world, royal history, wedding feast, royal wedding, secrets of the royal kitchen, charles and diana, royal recipes

Id: e-Uc8Llf2k8

Length: 43min 44sec (2624 seconds)

Published: Tue Jul 14 2020