The Exquisite Birthday Cake for Queen Elizabeth II | 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 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 buckian 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 food fit for only the very best of parties royal birthdays today on royal recipes former royal chef caroline robb on cooking for prince charles is 50th that was a party arranged for him by william and harry they took charge of everything including the menu historian dr annie gray reveals how the edwardian elite celebrated a king's birthday you hold it at the most fashionable hotel in town and you serve the birthday cake on the back of a small elephant and chef anna makes a birthday pudding fit for queen victoria's grandson candles no no candles that ruin it anyway there's a lot of room in there like flammable [Laughter] here in the grand stately home we begin with a dish fit for royal dining one to impress the finest of royal palace and we're here in the grand kitchen with top london chef anna and today we're going to be talking about birthdays royal birthday food the dish that you're going to do is from the present queen's 80th birthday lunch party which was held at cute palace so what are you cooking so today i'm going to do a venison haunch with a juniper sauce that's so um the first thing i'm going to do is prepare the venison to get it into the pan make sure that the pan is lovely and hot because it's the caramelization of your meat that's going to give you lovely flavor what oil are you using and this is just a pumice oil so it's a very light olive oil so it's got a good smoking point which means it's not going to burn as quickly as butter and then later on i will add some butter so it'll be nice foaming caramelization going on can you season it yep salt and pepper and then once my pan is lovely and hot you can see there's a good bit of a little bit of smoke coming off that i'd add a little bit more oil yeah and then in goes my steak oh as soon as it hits it followed by the time a bit of crushed garlic oh that was an explosion of wonderful garlic smell so the trick here is to kind of want to seal it to sear it on both sides so you're trying to caramelize the meat so you if you have poached venison which is actually delicious but if you've got poached venison and caramelized venison right beside each other they should taste completely different because it's two different methods of cooking and what we're trying to do is just bring out that gorgeous caramelized meat flavor so really it needs to be on a nice high heat especially in the beginning to get that good color there needs to be a nice golden brown on each side then once that happens i'll add my butter in and we can get going on our sauce the venison at this luncheon party was actually from the royal estate at sandringham do you think that would be farmed or wild and is there any difference at all i'd like to think it was wild i mean there's a huge difference between farms and wild absolutely i mean they've had a much more relaxed life a happier kind of environment where they get to feed off um the natural vegetation that's growing around the herbs and things like that where an animal that grows in a farmed environment is never going to have that type of of life so does that affect the texture of the meat or the taste i think it well it i know it affects the marbling of the meat it affects the flavor of the meat it affects the the hormones that are in the meat so essentially you're going to end up with more tender more flavorsome more delicious meat so in your restaurant you'd only you'd only cook wild venison videos only wild and only obviously when it's in season so you've seared both sides i've seared both sides but i'm just yeah once i've got a bit of color now on the other side i'm going to add some butter now why so the butter and gu is going to allow me to have more substance to nafe and tenaci means i'm going to spoon it on top of the steak and this is a more delicious way of caramelizing a steak instead of popping it in the oven you could pop it in the oven for probably about maybe five to eight minutes and then it would cook at medium rare but at the minute i'm going to finish it off so nappe is a ponzi chef's word for base nape is a very useful word that communicates very well to my team how i want something but it is the same as tasting isn't it exactly yeah yeah so while that's kind of cooking away i'm going to get going on the juniper sauce juniper which goes so well with this nice and sharp isn't it here i've already sweated down some shallots a bit of garlic some thyme and juniper berries and what i'm going to add to this now is some madeira so i'm just going to add a little splash of that oh don't hold back save some for later okay it's interesting isn't it how things have changed i've got the the menu here from the queen's 80th birthday lunch i think prince charles organized it for her but just three courses and three relatively simple courses whereas her great-grandfather edward vii would have had 14 courses for lunch perhaps that's why the queen's uh lived as long as she has well i think edward vii didn't live to a ripe old age did he ripe but not old i also think it's a sign of the times years ago i think it was really important for the royal family to show off and the opulence the wealthy power and almost be wasteful because they could where i think nowadays the royal family doesn't want to be necessarily associated with so much waste yeah so i'm just going to add the stock now to our sauce what stock is that chicken and beef giving it just a bit more meaty flavor so i'm going to actually take our venison off now i'm going to tell you it's properly cooked this is one of the most difficult questions to answer and chefs get asked it all the time because when you're cooking um a piece of meat from the same animal over and over again of course you know you know by touch you know by look um and that's how you know but really the animals are just all different so really it's a gamble i'm just hoping that this is you're winging it now resting it is the key thing isn't it a bit absolutely resting is so so important because what you want to do is let it subside and then what happens is that all the juice and all the deliciousness just mellows out in there and you can just really feel it when you eat it like if you ate that now it would be tough it would be tough but leave it a bit yeah leave it a bit it's about maybe half the cooking time approximately um if you've got the patience but i grew up in a tradition where you'd uh a cold house of course yeah you'd be at it straight away because you didn't want it to go cold this is so true it's unbelievable when i cook for my my family and this is my whole family if they're not burning their mouths if their mouth doesn't get some sort of severe burn and blister or even caramelized as you would put it yeah exactly okay i'm going to pass my sauce are you just straining it off yes i'm straining it off because i want to remove most of the juniper berries the garlic and the thyme so i'm just going to take some of the juniper berries i was going to say you're not going to lose them all not going to lose them all so i'm just going to give that a little chop you get a lovely juniper flavor yeah and uh and that's we want that's what you associate so much with venison what are you doing now so i'm just going to add just a little drop of cream not too much it's a kind of simple dish but you you can't do without the cream can you no you need a little bit of the richness i think just to make it special also venison haunch is quite lean yeah so a little bit of uh there's not much around is that yeah so i think we're ready to plate our venison hunch it's looking really good isn't it yeah okay so that resting time is just so important it looks really good nice and pink in the center which is really what you want isn't it with any red meat that is what i want okay it looks tender but that could just be because you've got a fantastically sharp knife yes oh but for venison haunch that is lovely and tender i can feel it as i'm carving mm-hmm okay so this is gonna be quite an experience yep yep okay greens and they are green what's the secret um you just want to cook them very quickly at a high heat that's it don't spend a long time on it now our venison and our sauce our juniper sauce i'm reaching for the knife and fork at this stage and like a true gentleman i'm reaching for yours too oh you're so close thank you go on you first okay oh yes that does look good i'm gonna have some of the green stuff with it too being very healthy okay the juniper and the madeira just goes so well with the venison hmm absolutely terrific i've never really thought too much to venison but i think you've changed my mind well that makes my day michael i think the queen had fireworks in kew gardens after this uh birthday lunch fireworks in my mouth absolutely a mouth-watering and warming dish perfect for any royal birthday celebration [Music] no royal birthday is complete without chocolate one of the first monarchs to enjoy hot chocolate was king charles ii who once owned this great house [Music] charles was on the throne when cocoa beans were first brought to britain from south america in the 17th century chocolate was originally only prepared as a drink and as dr matt green explains this rich liquid drink didn't immediately take off when chocolate arrived in the 1650s people were naturally suspicious of it because there was very little tradition of hot drinks in the country so a market had to be generated and the way this happened was that the people who were selling chocolate they claimed that it had these miracle properties it would cure you of indigestion it would relieve you of consumption but perhaps the most powerful way they marketed it was to say that it was an infallible aphrodisiac as you can imagine sales of it skyrocketed so what did this stuff actually taste like one man who knows is award-winning chocolatier paul young he uses artisan methods to make his treats but today's chocolate is far more refined than the 17th century variety the elite would drink a very rich thick and intense hot chocolate probably slightly gritty because we didn't have the steel rollers to refine the chocolate right down sugar was expensive back then as well it was for the elite two so there won't be as much sugar in there too so that was really like the espresso of the hot chocolate world chocolate popularity boomed by the early 18th century a cluster of chocolate houses flourished around saint james square near the court of charles ii drinking chocolate was the only real option in the mid 17th century and the british monarchy loved the stuff the ingredients were expensive and it was reported that charles ii paid an annual salary of 200 pounds to his own personal chocolate maker who would import the finest ingredients from all over the world to concoct a killer cup of chocolate and successive monarchs after him they all loved it as well and they all employed their own personal chocolate maker until victorian times chocolate was still only available as a drink then in 1847 one bristol-based company hit upon a clever idea it was fry's who literally took it and went how can we carry it somewhere without it being in a cup and the science behind that is taking the bean grinding it so that the natural fat in the beans melts grind in some sugar then allow it to set bingo we have a chocolate bar that has revolutionized the way we eat buy and enjoy chocolate the bars were a huge hit and thanks to other manufacturers including cadbury chocolate was brought to the masses queen victoria was also a fan so much so she commissioned over a hundred thousand tins to be sent to her troops in south africa in 1900 every single officer and soldier was meant to receive one of these that was stuffed full of exquisite chocolates all the principal chocolate companies were involved but what was interesting about it is that the capri brothers as quakers refused to profit in any way from the war because they were pacifists so they didn't charge the queen a single penny the modern royals may no longer employ a chocolatier but the sweet treat is still very much a part of royal life the royal families do still love chocolate look at the amount of brands that have the royal warrant the young royals are liking more contemporary flavors they enjoy a little drink so there's a lot more booze in their chocolate i made a gin and tonic chocolate for the queen's birthday when it comes to a chocolate birthday cake it said the royals always use the same recipe it's been a hit since chef gabrielle shumi first made it for the present queen's grandmother queen mary it's shumi's chocolate cake chocolate's always represented the ultimate in royal indulgence and i think there is one very special chocolate cake that is wheeled out for every royal birthday that's right uh queen mary's birthday cake that's the wife of george v that's right so for a hundred years this chocolate cake has been brought out at raw birthday yep and today you're going to see why ah better i'm going to eat it so i'm going to start off with essabion so sabion is where you get a kind of simmering pan of water and in a heat-proof bowl you're going to put your eggs and your sugar in and you're going to cook very gently it cooks very gently but as you can see like this is full of air and that's exactly what you want with a lovely sponge cake um so then once you can kind of write the figure eight or if you want to write anna you can you know but it's ready that's what makes a signature dish [Laughter] so now we're going to sieve in our flour and you sieve your flour so that it incorporates as much air as you possibly can as well only the very finest bits go down there or just goes in slowly uh we're going to fold it in so that we're protecting the air of the of that and we're going to do that with uh maurice look at the way it's whisk a tsunami in there yeah and then our melted butter and we're just almost there you just fold it through what sort of consistency are you looking for with this yeah so you're making a kind of a really light kind of batter consistency and you just need to make sure that you're absolutely folding from the bottom and lifting it up to the top definite technique isn't it you're not kind of beating it up in any kind of way you're kind of lifting it up somewhere yeah and then that way uh you're just making sure that you can't see any more of the of the butter and the the flour and we're almost done and now i'm going to just divide it between the two molds there apparently the royal cakes only ever have happy birthday though it doesn't say happy birthday william or happy birthday harry or something just happy birthday and also never the number on either that's very naff apparently this is news you can use i know i love it i could listen to you all day i'm gonna pour these into the two molds now you want to try to make them as even as possible because it just makes the actual cake then when you go to build it in layers nice and even makes it look better yeah yeah it's really glutinous isn't it look at the way it's slurping it's lovely and warm now and that's why you can cook it at 160 because usually you would cook cakes like this at 180 degrees so you pop that into the oven 160 degrees for about 20-25 minutes it was queen mary's own royal chef at the time yeah it must have been in the early 1900s who came up with his name was gabriel shumi he was swiss apparently is there anything you don't know i don't know how to cook so what do you do next okay so once your batter's in the tin you pop it in the oven for about 20 to 25 minutes at about 160 degrees and this is what you get that's exactly what you get the key to this cake is lots of layers of sponge and lots of layers of chocolate because you've split them all in half that's right yeah they're all cut perfectly in half and then on the outside we're going to finish it again with more chocolate ganache so it's chocolate on chocolate ganache what is a ganache a ganache is this delightful luxurious silky chocolate filling it's a real treat so we melt cream and some sugar together in a pot and then just when it comes up to the boil yeah you pour it over your chocolates you let it rest for a minute or so yeah and then you just whisk it why do you let it rest for a minute so why aren't you stirring away to get the chocolate melted well you'd be removing some of the heat and this is the only heat that you need to make your your ganache you want it to be more like room temperature to build a cake because if it's too hot it will just soak into the sponge oh right right right you can take your time over that yes here you wouldn't think it though but by using a whisk you you stop incorporating air because normally with a whisk it adds air yeah but uh with this it doesn't if you used a maurice it would actually add more air and you don't want hair at this stage not at this stage no look at this look at this oh wow silky shiny gorgeous perfect oh lovely yep now this is a little bit hot for me to use so i've got one that i made earlier on okay which i'm going to use and if you swap places with me i'll start to build this only for a moment though okay i don't want to be too far away from this i absolutely love building cakes right so in the center of each kind of sponge you're going to put some chocolate ganache so the trick with this dish is not to hold on the chocolate eh it's yeah chocolate just more chocolate more chocolate and then a bit more yeah that's it it's certainly on the outside you're going to completely cover it in chocolate so it feels like a like a special celebratory kind of cake and what is it about building cakes that appeals to you particularly it's fun you get to eat it oh yeah yeah yeah but it's the building that you like i do actually i really like the building of it um it's therapeutic i think so we're almost done three layers in they're quite thin layers though i think the ratio of chocolate and sponge is just right then you know if it was too big you wouldn't really get your chocolate cake really spoiling yourself oh yeah the smell is absolutely fantastic isn't it is that the last bit is this the last bit this is when the real fun happens okay so i really need to get this on top ah now you're putting a lot more chocolate on the top than you did in the layers yeah so then because i need to get it all around the sides so i'm gonna gently nudge this over oh like isn't this just so lovely this is very therapeutic i could do this all day they have it at all their birthdays but the queen had this especially i think on her 80th birthday but with a special high-growth twist to it she had fruit from highgrove actually in the cake oh i think that would have been delicious chocolate and fruit is classic yet another layer yeah inside you mustn't let any of the sponge come through must you oh i see yes sorry now come on you've got to fill it all in you've got plenty of chocolate left you spend a bit of time just making sure it's right finito finito can i can i move the plate over like like oh the best helper ever look at that no no no dad come on let's have a let's have a bit mm-hmm don't you start nibbling quite happy with that that looks quite delicious let's get it cut oh i love i love a sponge cake it's so satisfying to cut just think the queen has had 90 birthdays oh actually she has two birthdays a year you know all right and she has the cake on each of the birthdays so well over a hundred of these cakes she must have tried i'm so excited to try this why are you putting it away from me because normally i don't get a look in when we go to eat a bit of chocolate look at that ah multi-story that's beautiful terrific isn't it just yeah [Laughter] oh look at it after you then anna yes it's all about me thought you'd cooked it i don't want i'm gonna get the whole lot oh what a great recipe i need a big mouth lovely the way you got the layers and it's really soft and light this rich chocolate chocolate is delight oh well many happy returns when it comes to birthdays cake is a must-have and it usually follows a tasty celebratory meal [Music] royal chef caroline rob produced many delicious birthday meals while working at the royal household and today she's going to make two courses from one of her favorite celebrations i think the one i remember the most fondly was prince charles's 50th birthday because that was a party arranged for him by william and harry they took charge of everything including the menu it was a chicken dish which was one of their favorites was always a family favorite followed by ice cream homemade ice cream and fruit from the garden what we're going to do first is make some chicken mousse so i've got 150 grams of chicken breast and just blend it a little bit so that's broken down quite a bit now i'm going to add some basil i always like to add lots and lots just because it makes it such a gorgeous pale green color one of the reasons for doing this dish for prince charles's birthday was because he so loved herbs and you're able to use them in abundance in this dish i'm going to put a twist of pepper add in some cream right one more stem and then i think that'll be enough okay it's a really lovely fresh vibrant green color the next stage is to make an incision into the chicken breast all the way from the front to the back this doesn't have to be perfectly neat if a little bit comes out while it's cooking it really doesn't matter it's supposed to be a rustic dish once caroline has stuffed the chicken she adds a little butter and wraps in cling film after poaching for 12 minutes they're then pan fried for a further fall so all we need to do now is plate it up slice the chicken just do it in four or five slices so that you can see the nice mousse through the middle caroline served the chicken with some of prince charles favorite vegetables sauteed spinach and mushrooms accompanied by bourager potatoes and finished with a cream sauce although it was a private party for personal friends it was a really big event in many ways because all of prince charles's 17 god children were invited and together with prince william and prince harry and they put on the most incredible production a series of little skits and musical numbers and it was amazing this is one of my favorite dishes and i think it makes such a great birthday or celebration meal it all goes together really well and it was certainly a great favorite over many years of cooking in the royal household but no birthday celebration would be complete without a sweet treat and for prince charles's 50th caroline made poached pears today i've chosen some williams pears they're quite firm still which means they'll be absolutely perfect for poaching there used to be wonderful pear trees in the gardens at high grove so this was something that we did all the time poached pears prince charles was always very keen to know where all his ingredients had come from the fruit and vegetables largely came from the gardens and now using a melon baller i'm just going to go in and scoop out and that's really nice when it's being eaten you don't have to worry about any pips and i'm just going to trim the bottom so that when it's cooked stands up perfectly carolyn poaches the pears in a vanilla ginger and orange zest syrup they take 10 minutes to cook before chilling in the fridge they're then ready to serve along with vanilla ice cream i've got everything ready for the dessert now i have the ice cream which has been setting overnight and i have some pears that have been in the fridge overnight so they've been soaking in this delicious orange and vanilla syrup they will be really flavorful by now so now i'm going to plate it up and i've got a little trick that i use to stop the ice cream from skating all over the plate either put a little biscuit or a tiny little meringue or a macaroon or today i've got a few little crumbs of honeycomb and that just stops the ice cream from skating all over the plate then the ice cream sits on the top of that ice cream was always a great favorite particularly for birthdays the favorite was vanilla ice cream just a very simple homemade vanilla with wonderful cream from the dairy windsor and that was always served with fruit from the garden while i was at the palace obviously there were lots of birthdays prince william and prince harry were quite small so it was always fun doing birthday suppers for them ice cream for pudding and birthday cakes were great fun because they wanted all sorts of things like helicopters and motorbikes we had great fun doing those under their direction and of course you always need a sprig of fresh mint my favorite so it's a very simple dessert but it was always a great favorite with prince charles favorite poached pears and chicken supreme it was certainly a birthday meal to remember along with family and special guests one person always present at royal birthdays is the household butler [Music] grant harold here has been butler to prince charles and to prince william and prince prince harry royal birthdays have always historically speaking anyway been pretty lavish affairs they have been in the past especially in the victorian times when victor's grandson prince albert was quite famously had a birthday at sandringham in 1885 and they had things on the menu like turtle soup and game dishes and stag and oysters so that was quite a very kind of formal event which is obviously still remembered to this day what about now how big a contrast is a birthday party from one of the younger royals now it's changed a lot because that was quite formal where today it's it's not as formal uh there's still protocol there's still ways to behave around them but for example prince william's 21st was a safari themed birthday party at windsor castle so the guests instead of being in the black tie they turned up in i think in line suits and loincloths and that kind of thing so it's very different to how it was say over a hundred years didn't he worry about how the older royals were going to do that i think i think he famously i think prince william actually said that you know his grandmother the queen did actually comment about not being too sure what which she would wear and and how it all worked but she looked forward to it apparently and i think obviously they all enjoyed it the royals get some strange gifts they do get some very strange gifts i think it does make me laugh because you know when you suddenly hear that they've been given a crocodile or an elephant or a beaver where do you put it you put the crocodile in the drawing room or something i'm glad to say that they obviously go to london zoo who then look after them so there is some unusual gifts that they've been giving over have you worked in any of these birthdays i have i have they're very private as you can imagine but the role of a butler is the same as what we do during any kind of dinner or event or laying the table up saving the table looking after the guests making sure the food goes out when it's it's hot you know making sure that it is it's kind of running everything behind the scenes so that out front it all runs beautifully the queen famously has two birthdays didn't she how did that she does i i believe it was back in the town george ii because his birthday fell in in november which was always quite cold and he wanted it to be in spring so therefore he had the idea that he would have his official birthday in november and have his his spring birthday uh in late spring early summer you said there are protocols and traditions surrounding the celebration of raw birthdays what kind of things i mean for instance the staff expected to say happy birthday man or yes i mean the wonderful thing is when you work closely with them you are expected to kind of say happy birthday to them and acknowledge it's their birthday and as you see with with protocol i mean you know it's quite normal that if people want to give presents say for example what's a really nice touch is to actually send ahead of a party or after the party because what you don't want is people turning up on the day and suddenly giving the queen all these guests which is lovely as it is it can be a bit be a bit too much and you've maybe got a couple hundred turning up for a big event or something so it's as much as my advice i give to people is to always send presents in advance or after i'll bear that in mind [Laughter] from the safari-themed parties of the present to the decadent celebrations of the last century some royal parties make more of a lasting impression than others [Music] historian dr annie gray is on route to a venue which hosted one of the most lavish royal parties in edwardian britain birthday cake balloons party all of these things are part and parcel of a good birthday bash but they didn't quite cut it when you're holding a party for a king the party was in honour of king edward vii well-known foodie and party animal [Music] so what do you do when you hold a birthday bash for a king well you hold it at the most fashionable hotel in town and you serve it to your guests seated in a gondola and you serve the birthday cake on the back of a small elephant that's exactly what happened here in june 1905. london's savoy hotel was the setting for this extravagant event the king himself didn't attend and that didn't stop any expense being spared footing the bill was american champagne millionaire george kessler [Music] the hotel archivist is susan scott this is just absolutely incredible so in 1985 this was an open courtyard there was a gondola in the middle of the courtyard which was full of water two gondolas they had one big gondola which was the one that had the dining table in it and then there was a smaller one in which they put the band who played for the evening the whole space was flooded they used putty to seal every single doorway anything that looked like it might leak the piece of resistance as if that were not enough is they brought in a baby elephant with a enormous i think it had something like five tears this huge birthday cake on its back [Music] essentially manny was no object the historic savoy has a treasure trove of an archive which details this extraordinary party this is the lineup of all the actual guests at the party the headlines are incredible aren't they money mad rich 125 pounds ahead is an enormous amount i mean it's the salary of a really top-notch cook in a private household this was something quite spectacular it really was above and beyond the usual standard of extravagance although edward didn't attend the party he'd been a regular visitor as prince of wales in fact his aristocratic set helped make supper at the savoy an institution amongst smart society when people saw that they would come and have a lunch in a hotel which essentially was the same as dining in public instead of in their own private homes it changed everything suddenly everybody started coming one of the prince's draws to the hotel was its famous chef auguste escoffier the father of modern french cuisine savoy patissier luke bijar still uses his recipes the name of scoffie for anybody who cooks is up there with a sort of halo around it it's the base of i would say almost everything escoffier often named dishes after famous customers including the classic peach melbourne tribute to the australian opera singer nelly melba we'll start with the yellow patch peach and they've just been poached in sugar syrup all in wine vanilla and sugar syrup are really important vanilla is the secret we're gonna add one fresh raspberry a bit of raspberry cooler we put one scoop of vanilla ice cream make a nice roses of chantilly raspberry on top and then some caramelized almonds oh my goodness so the ice one and i swan when edward the seventh came to the throne he threw out what he saw as victorian excess and did bring in this kind of much more simplified idea of very pure french style food and actually when i look at this there is a sort of joy in its simplicity yeah even though it's not actually very simple at all it's a simplicity but it's still magical with it's a combination of everything the taste the presentation it's really nice pastry maid mildred nichols was in the kitchen at buckingham palace at the end of king edward's reign and her notebook is full of french classics including a baba which inspired another pudding called a savaran there were lots of other favorite dishes for the royals birthday party it was such extraordinarily lavish affairs you've got one i think a pudding from the 21st birthday party of king edward vii's eldest son well today i'm going to make sabrin a large it's the type of pudding you want to have at a big festival or a big party um so i think i should get started i've already got a basic kind of dough in here just with the addition of eggs and orange zest and now i'm just going to add the butter in bit by bit this is exactly how you would make a brioche dough you want to add your butter kind of bit by bit so that it incorporates really well in with the the mix and it's going to end up as um a kind of rambabo i love rambaba it's absolutely one of my favorite desserts so yeah it's it's kind of like a rum baba in a way that it has the rom and the syrup and you soak a kind of bread in it but i guess because a sovereign is more to do with the shape of the mold yeah we're we're calling it a sovereign but it's a it's a very similar idea to a rum baba i mean bubba is a pretty i wonder where it comes from bubba it doesn't sound french or anything does it michael i expected you to be teaching me this oh i'll show you how to make it but you're supposed to tell me i could pretend i could pretend but actually interestingly um the kitchen maid from buckingham palace her recipe book in the early 1900s it's got a recipe for bubbas here i think more of an everyday royal bubba this is this is a flavor every day royal baba yes every day mix well it says but she didn't have one of these mixes no and i can't imagine what that was like trying to make a baba a brioche or a sovereign doe without a machine would be a nightmare exactly mildred must have had strong forearms i think like popeye okay so we're almost there yeah you just you want you gotta have a bit of patience you see i'm trying to throw the butter in there cause i just wanna do it but really it's about adding it at the right pace but oops yep then you're gonna let it double in size and you're gonna knock it back and that means that you're kind of gonna take all your anger out on the dough and punch all the air out of it why are you pushing all the air well because we were exercising the dough so you you want to kind of let it stretch so that's proving it so then you've got to knock it back so that it can re-improve again inside your mould so then it can be perfect workout yes exactly cover that with cling film let it double in size pop it in the oven and then it comes out like this oh it does look good doesn't that look good and this is when the fun really starts because this is when we're gonna soak it okay we're gonna warm up your sugar your rum and your orange juice and add your orange zest in there as well so you want to just spike the sovereign dough quite a bit so that when you pour your syrup on that it kind of soaks through you want to be able to soak it as quickly as possible and it's easily stuff to go down there exactly drain hole yes you're you're doing that that's exactly that's a top tip yeah well otherwise it'll just slope off the side with it that's it or it just tends to kind of uh soak really really slowly and this is about kind of soaking up as quickly as possible because you do want your um your sovereign to soak while it's warm ideally okay so it's amazing when you think of what these people ate i mean this is the end of a meal 21st birthday party for prince albert victor at sandringham do you know what else they they had before they even got around to this no but i know you're going to got it written down here they had partridge wild duck pheasant stag turkey salmon oysters and turbot dressed in a lobster champagne sauce oh my god how much room would you have for your savorine after that do you think yeah but they must have been dancing and having fun and it must be over a whole day you know because they've nothing else to do but party probably about the fourth meal of the day yeah okay look it's so great so that's soaking and you want to continue adding all your syrup in gradually every kind of five minutes or so until it's completely soaked through which i have already done for you michael um so here we have this is the same just turned the other way right yeah it looks like really sort of soaked in stuff but it's not finished we have to finish it yes we need some cream and then we're gonna uh just at the end um grate a little bit of the orange zest on top it just gives that lovely fresh kind of perfumey flavor from the orange okay so i know you don't like cream or sweet i can't stand this stuff no no so nice generous oh you put some candied orange rounds yeah right yeah so that means then with each kind of slice you've got a bit of bite of the candy different texture sharper taste yeah yeah yeah oh but that looks good doesn't it it does look good and then we're just going to finish it with a bit of zest and i love i mean my god the smell that you get off zest of it's fabulous oh it's lovely isn't it and again you don't have to get that white exactly you just want to be careful you're just taking little shavings of it off you know it was a birthday party it's a birthday cake do you think candles no no candles had ruined it anyway there's a lot of rum in there like flannel they're naff anyway aren't they candles on birthday cake unless you're five years old yeah seems a shame to cut it but we will oh we will there we go i've got a plate oh can you hear that that's it sounds delicious it's kind of sucking almost isn't it there's a bit of a glug oh this sounds good yep excellent oh look how the yeah the booze has soaked through a little bit of extra cream oh yes don't say i was gonna say it don't stink on this it's not the best bit the room's the best bit here we go you go first no no no after you no you're the cook okay okay okay i wouldn't normally be like this okay oh look at that i think you got the the best bit the best bit here we go oh yeah yeah oh is it soggy or is it sunny that is so good [Music] you can really get the orange in it and a squeeze of booze in the orange room actually that's really nice i should think prince albert victor if he was still conscious by this time and hadn't eaten himself under the table had a great birthday party that's brilliant well done well that's it from our celebration of royal birthdays see you next time [Music] you

Channel: Real Royalty

Views: 441,788

Keywords: culinary royalty, elegant celebrations, elegant dining, grand feasts, historical royalty, influential dynasties, majestic biographies, majestic heritage, noble celebrations, opulent cuisine, regal cuisine, regal entertainment, royal celebrations, royal chef, royal dining, royal events, royal lifestyle, royal meals, royal traditions, venison dish

Id: Eel9ECF7-GM

Length: 43min 40sec (2620 seconds)

Published: Tue Jul 28 2020