Queen Victoria's Favourite Indian Recipes | 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 royal recipes inspired by the days of india and empire historian dr annie gray heads to the isle of wight to discover how queen victoria's passion for the raj got us all hooked on indian food but it's fair to say that queen victoria was one of the people to elevate curry to something that truly was fit for a queen the chef who was called to buckingham palace to create dishes for the indian president i got massive feedback from the guests and and the royalty as well and chef paul ainsworth cooks up curry prince harry's style prince harry had this stuff when he was serving in afghanistan and the gurkhas they'd cook up [Music] in the historic kitchen wing we're returning to the reign of queen victoria and the indian dishes served on her menus we're here in the magnificent old kitchen with the magnificent old paul ainsworth michelle chef two yeah two british greats yes yeah queen victoria queen victoria and the indian takeaway and the popularity of the one owes an awful lot to the popularity of her she loved curries didn't she yeah yeah and you're gonna cook one of her favorite recipes yeah one that she really enjoyed which is a quail and potato curry and it's absolutely delicious and really simple in the royal archives it's where we got the recipe it's uh ponderte alandien they don't call it that i have to say it the takeaway so what i've done here michael is we're gonna get going straight away with a lovely base so we've got some onions that we've cooked in butter ghee just clarified butter it's a lovely flavor and the temperature gets nice and hot i've added in the curry powder first because i want to cook that out so it's not gritty we want to really cook that curry we're using curry powder curry powder cheese isn't it well not really well you've we've got to use a spice yeah so um the cheat would be getting the jar we're making our base from scratch so we've got our garlic in there our chili our curry powder and our lovely caramelized onions so now we're just going to turn that heat up turn that heat up a little bit really get going some grated ginger absolutely delicious nice and fragrant i'm just going to grate that in there like so but the key to it is the sauce isn't it the key to and actually curry comes from the indian uh which i mean i think means sauce now this is a really important part of this dish this is what gives us that wonderful color of the sauce and tomatoes i mean for me they play a massive role in cookery itself because they're just so delicious and that's what gives us that real body and depth wonderful acidity nice sweetness so you can see already we've got this wonderful base starting to starting to form together so now we're going to add in water not stock because we've got that wonderful flavor bring that to the boil and then we're going to add the legs michael the legs first yeah the legs are super super tender but they need cooking before the breasts if you think with most animals michael you've got like say duck chicken uh you need to put the legs first because they're gonna cook down because they're the bit on the animal that worked the most and that's it that's our sauce so now we would leave that to simmer for about an hour hour and ten minutes and those legs would be beautiful and tender and it's pretty exotic for royal food isn't it the queen victoria really had very exotic taste they called her the greedy queen i think because she liked all this kind of stuff well it is it and it really is a delicious recipe so michael after an hour of really slow cooking and gentle gentle simmer these are our legs that we've done earlier right okay and we're just going to pick the meat off and in the meantime it's fully falling off absolutely delicious and in the meantime we then blitz this wonderful sauce that we've made and what's what's beautiful is that now we've got this lovely sauce so can i get you to grate me an apple please oh yeah yeah and then grate it so bit by bit michael i'm going to add in my beautiful quail egg meat here we go we're going to add in our breasts like so and if the sauce gets too thick just let it down with a little bit of water okay you're using water all the time rather than starting absolutely yeah water's so important in cooking really important because it's nice and neutral and sometimes you don't want to confuse flavours now you can start to see it's coming together becoming beautiful and thick i'm going to add in our potatoes now these potatoes have just been partly cooked what about the breasts how long do they breasts will just literally take a couple of minutes really different yeah because they're so thin and the potatoes are just taking on that wonderful flavor now if we just take a bit of your apple there it is okay perfectly absolutely now the apple is giving you fragrance yeah acidity delicious especially like a lovely english apple like this like the bramley it's a beautiful clean taste isn't it and look the juices of the apple as well yeah i mean it really is a delicious curry now that there is cooked believe it or not we are cooked with those breasts are cooked we've got some just a couple of minutes out just a couple of minutes you've got two pots on there paul what's in what's in the you can't have a beautiful curry without some lovely side dishes so in here got some wonderful spinach pinch of salt butter it produces its own steamed spinach because it's got so much water has a lot of vegetables over 80 percent water nothing just in naturally and you can see we'll just turn it over see like that michael and it's just literally wilting down delicious vegetable spinach full of iron and then of course you can't have a curry without rice so we've got some wonderful just some wonderful steamed rice okay is it ready yeah let's chop some coriander let's chop some coriander and we're good to go excellent okay so a bit of finger plenty yeah plenty of plenty of herbs and now we're just going to move that over here and fold it and let's plate up if you just stir that in gently for me i'm going to get the i'm going to get the side dishes ready so we've got our wonderful steamed rice our lovely spinach it's good to be right over it isn't it absolutely okay let's plate up so we're gonna have some lovely spinach do you do much indian food yourself yeah i do especially stuff like this i mean this would be great to do at home with the family and i love do you know what i love about indian food i love the way that i love the way that you eat like this sharing around the table everyone getting stuck in passing food around so we've got that lovely rice it is extraordinary isn't it would you think that our national dish is kind of inherited from the subcontinent this is my favorite style of color i mean look at that apps and this you don't want it sloshing around no no you don't you don't and when you did the legs and the breasts separately does that mean that they're going to taste like different meats yeah because you've got that lovely braised leg but then the texture of that breast will be just almost like a like a steak texture yeah are you ready to taste it yeah some lovely rice like so get some it's just a smell you see those potatoes just slightly soft as well cooked all the way through nice nice bit of breast there on top and that lovely deep green spinach and there we are there we go quail and potato curry do have some of yourself paul thank you it's very kind to you oh it's good isn't it oh it's so deep it's it's it is i keep saying it but it's the acidity yeah it's those tomatoes yeah apple yep yep there is that yeah a lovely bit of acidity but they're really round deep and i love the potatoes because they've just sucked up all that flavour happy no wow um were queen victoria approved when you finished queen victoria would have been amused thank you quail and potato curry created for victoria queen of england and empress of india there's no better place to explore victoria's passion for india than at osborne house the royal family's retreat on the isle of wight as dr annie gray explains it's here that she chose to showcase the imagined glamour of the raj [Music] queen victoria never actually went to india instead she had india brought to england in the shape of this room the derbar room which was constructed to expand the palace and give her entertaining space but i think if i'd been present at one of those entertainments i'd have struggled to keep my attention on what was going on on the stage because my jaw would be too busy hitting my chest as i ogled all this incredible decoration designed by prominent indian architects of the time the room is like a maharaja's palace full of elaborate indian craftsmanship and symbolic motifs and victoria's homage to the subcontinent didn't stop here in 1887 a cross came the first of what would prove to be a procession of indian servants and they came across to be personal attendance to the queen the indian servants were seen as exotic imports they were beautiful resplendent standing beside the queen but the household did not exactly welcome them in the main most of them were accepted but one man in particular grew to be one of the queen's most hated servants he was called abdul karim also known as the munchie and in the later years of the queen's life he was one of her closest confidants and friends she elevated him from the position of a mere personal attendant and made him into her close personal secretary one of her attendants did suggest that the reason she liked him so much was because he annoyed the rest of the household so much and as the queen grew older she needed to inject a bit of excitement in her life he may well have been right the indian cooks weren't much liked either they introduced victoria to authentic indian cuisine and as a result the kitchens at osborne had to accommodate their ways of working we know from the diaries and memoirs of gabrielle shumy who was one of the apprentices in the kitchen at the time that the indian cook or cooks had their own ingredients sent to them live animals presumably to be butchered by them in the way they deemed fit and also whole spices shumi was very sniffy about this habit of grinding their own spices from fresh he said that the royal kitchens were very well provided for with the best quality curry powder so why on earth would these cooks from india need to grind their own but grind than they did and it appears that the food they produced met with queen victoria's satisfaction and the words indian dish appeared regularly on her menus in the 1880s and 1890s her favorite curries were usually chicken or fish and her passion for this cuisine fired up the taste buds of the nation but it's fair to say that queen victoria was one of the people to elevate curry or at least indian food from being a mere leftover dish beloved of the middle classes to something that truly was fit for a queen [Music] victoria is said to have eaten dishes cooked by her indian chef most sundays and tuesdays the same can't be said for the rest of the household although osborne house was designed primarily as a private residence certain hierarchies still had to be maintained and that meant that everybody ate separately this was the queen's dining room the queen would have a menu comprising of all of the best kind of dishes and sometimes that all-important indian dish the authentic curry which she liked to eat the household would have a very very similar menu but they never had that curry that was reserved for the queen and her nearest and dearest only so one can imagine perhaps the lower servants from time to time looking at the menus for those above them and thinking ah i just wish i could have a little bit of that rather fancy indian chicken dish the relationship between royalty and indian food continues today and indian chef atul kucha is one of the latest chefs to work with the royal family atoll is one of britain's top indian chefs [Music] he's worked closely with prince charles and has also been called upon by the queen when she entertained guests from the subcontinent okay guys get on with it thank you when the president of india was the guest of her majesty atoll was invited to assist the chefs at buckingham palace as they prepared the menu for the state visit seabass was one of the dishes pan-fried sea bass mussels a great coconut sauce called moili and a masala mash when president of india was visiting the united kingdom i was invited to cook this dish i felt very honored and this recipe has become a kind of recipe close to my heart which i absolutely adore and i cook it time and time again so let's make the sauce first so we start with mustard seeds and they crackle immediately some sliced garlic and i also like to add a little bit of ginger and some shallots i got congratulated for my recipes i was very very happy i need green chili and the way i like to use my chili is i remove the seeds because they have all the heat with his inside knowledge of the royal taste buds atoll could get his spicing spot on prioritizing flavor rather than heat when i have such a high profile function to cater for especially cooking in england not everyone is fond of green chilies or red chillies so i took the heat out and that way i have the flavor but not the heat turmeric coconut milk and that goes in [Music] and i'll add a pinch of salt in this now believe it or not my sauce is ready so masala mash it's really easy same ingredients but different result so i've just added mustard seeds to the pan followed by a little bit of garlic add few curry leaves some chopped ginger and i got mashed potatoes which go in i know the royal family is not keen on garlic so whenever i'm cooking for them the garlic is off the recipe it's very simple that's how you handle it i also like to add a bash of red chili and a small pinch of turmeric some butter it's a really simple recipe okay must taste it before i set it aside beautiful and that's looking really good because that's done and we can go and pan fry our fish i'm pressing the fish down so that it remains flat and nice and pan frying fish what you want to achieve out of it is a of course you want to cook it but also you want to achieve the skin to be absolutely crisp and nice so for that what we do as a chef i would watch that how the meat is getting cooked the protein of the fish it starts becoming opaque and starts traveling towards the center of the fish when it's right in the middle that's the time i know the skin is absolutely crisp i'll flip it over and follow the recipe beyond that just to double check i will lift it slightly and see okay that's actually beautiful from here i would need to add the mussels quickly in the pan four or five muscles would do a blob of butter it's a complex dish and takes a bit of skilled organization to serve on a grand scale when we do this for a special banquet where you're feeding 300 people so obviously it's a it's a conveyor belt okay and the large number of chefs helping you you're not doing it alone i think the fish is beautifully cooked all i'm gonna do is just take the fish away and leave the mussels in the pan for another few seconds and take and we are ready to plate that goes right in the center few muscles you can put them aside so the potato mash also goes a muscle can rest on it pan-fried sea bass mussels a masala mash and a beautiful coconut moilee sauce it's as simple as that now i was incredibly happy the way this dish went the way people liked it i got massive feedback from the guests and and the royalty as well atoll went down really well he's hot stuff isn't it he is at all is a spice master he really is right what are you cooking prince harry loves fiery goat curry so we're going to cook a dish this is the one he learned from the gurkhas absolutely and we're going to cook a dish inspired by that so here we have some onions cooking down and in nepalese cookery they love to really darken the onions and it's fantastic and what happens you get real deep flavors so you see here michael the reason they're going to see all that that is pure flavor that's the sugars that come out the onion they caramelise and that's how the onions get nice and dark no apparently uh prince harry had this had this stuff when he was serving in afghanistan right he was a forward air controller and the gurkhas apparently provided cover you know guarded him while he was doing it during the day and at night they'd cook up fiery goat curry fascinating right so here we have garlic chili and ginger the smell is delicious lovely isn't it okay so we get that nice and blitzed up so it's lovely and fine and straight away we're going to get that cooked down i do i love bitter i'm a blitzer right get that that's really brown those onions aren't they really yeah and you call them caramelized flavor flavor yeah yeah you might say burnt we say caramelized okay so now we're cooking right over here this is really interesting and really kind of um important to this dish is when we dry fry the spices now just quickly as well can you see where we've where the juices came out of the garlic and the ginger see how now it's just kind of lifted that off yeah takes it even darker so again great base we have a smell but you can't get smells on television i know i know here we've got an array of amazing spices that have been previously dry fried yeah and the reason for that is spices contain oil so you just they dance they come alive and then you just let them cool and then blitz them again there's that blitz we've got some asafoetida we've got some beautiful cloves i've never heard of that yeah it's got like a nice kind of almost like an onion sort of taste to it yellow clove which is really interesting in in this dish fenugreek so they have been dry fried left to cool and then blitz like that have a smell so again the flavors starting to work in this dish are amazing star anise wonderful wonderful kind of anise yeah it's gorgeous but it's really good like balls absolutely bailey just give them a little nick to let those oils come out yeah and cinnamon snap that and you can already see just very quickly we've got one beautiful base starting to come together absolutely wonderful here we go with those magic tomatoes full of acidity nice sweetness they go straight in so important in this type of cooking uh absolutely delicious get those all in there now onto our goat i have to tell you yeah i'm not mad on goats you're not yeah i worked a lot in africa yeah and i ate a lot of goats this is the shoulder okay we're gonna add that straight we've just browned it off previously and that's just again to get that lovely flavor yeah so we add that in because in india i think they talk about mutton and mutton curry and things but quite often it's not lamb it's actually goats yeah a really mature goat the reason why you wouldn't want to use like a really young goat like the kid in a recipe like this is because you've got so many flavors as you do with this type of cooking yeah you've got all of these spices and you would just lose it so you need something that's going to hold its own yeah and a kid would be too delicate absolutely in with the water like that don't with any recipes like this don't drown in the water just enough to cover you can add more but don't dilute that flavor could you do could you do this with lamb as well you could do this with lamb you could do this with beef and when you're cooking like this use those real working cuts shoulder stuff legs beautiful working cuts why are you calling working cut because it's the part the animal that works oh the animal's muscle yeah you know normally along the back are the tender cuts the legs the shoulders they're they're working cuts so they're the things that need cooking longer okay right so that's everything in the pan we're just going to put the lid on and get that in the oven fiery goat curry yes now are they just showing off or is it really going to be hot is it going to be a vindaloo it's not going to be a vindaloo because you've got lovely fragrant spices in there but it's gonna have a nice bit of a kick with a lovely chili powder there right onto the side dishes for me probably one of my most favorite salads and it's the kachumba you've got this lovely rich kind of curry and you want something to really clean the palette so you've got lovely clean cucumber tomatoes red onions some nice green chili some garam masala we're going to finish that with a little bit of lime and some fresh coriander so you can imagine rich hot and nice temperature contrast as well it's as easy as this make sure everything's quite thinly sliced because you don't want to be sort of big chunks of uh red onion okay just a light seasoning all right not too much that's a garam masala are you putting that in there which it's just a lovely spiced garam masala smell it oh yeah yeah and it's a clean taste really really clean taste yeah okay some lime juice delicious okay some lovely coriander and then just you know we can be you can get your fingers in there for you michael i'll be very polite and just a nice gentle stir okay yep and what's that other dish you've got in front of your chamber so the traditional cucumber raita this is yogurt mint and apple and the apples because you've got the cucumber in the cucumber yeah the apple in there is delicious oh that's a lovely variety of the usual right right should we serve up i think we should yeah let's do it over here is our delicious goat curry look at that that's the bit lifting the lid off putting that in the middle of the table yeah that is magnificent and you know what we'll do we'll just finish that with some more fresh coriander okay and we're just gonna now stir that in wonderful rich dark brown look at it it's honestly it's incredible okay now we're just going to serve up yeah come on oh my word that looks good doesn't it it's delicious isn't it absolutely delicious do you know what there is an art as well to cook in to cooking meat like this as well it shouldn't be like falling apart that it's just kind of cooked within an inch of its life it should still have texture and still be chunky absolutely yeah would you like some kachumber i guess yes please i just like saying i know you do right a bit of kachin before you michael yep okay nice bit of that lovely apple and mint raita yeah and there we have my inspired version of the fiery goat curry this is the first time i've had goat by choice by choice dig in here we go get stuck in oh i say it's good it's so rich it's beautiful nice different take on the on the right with the apple um bazooka yeah do you want something are you yeah it's i think like you say it's the richness and then you've got these these things here giving you the acidity and cutting through it all it's such a great dish i have to say prince harry has got good taste fiery goat curry is just one of a huge range of curries available to british people as well as princes [Music] the british passion for curry has grown and grown since the days of queen victoria so much so that anglo-indian cuisine is now considered to produce some of the best curries in the world brick lane in london's east end is a hot spot for british curry and home to a thriving bangladeshi community the driving force behind modern anglo anglo-indian cuisine this is the onion stock this is just a little garam masala when leading restaurateur eenam ali arrived here from bangladesh in 1974 the restaurants may have been called indian but the food wasn't quite what enam was used to back home it was really different than i was shocked to see it's called indian restaurant indian curry house but they used to sell roast chicken peas the whole menu 70 was all english dish in the 70s the chefs started to adapt to authentic recipes to suit british tastes even inventing dishes then putting the tandoori masala sauce masala sauce they included the famous chicken tikka masala that is creamy rather than spicy perfect for the british palette chicken tikka is actually from pakistan in bangladesh and india it was cooked in clay oven and and then when chicken tikka was sir people find it's too spicy too hot and then somebody said put some tomato poori put some cream for something sweet it's just amazing success story in britain so the i regarded it this is a british curry it's still number one dish in the country this new wave of indian curry houses started to serve their cuisine in a more recognizable way the poppadom replaced bread and butter in this country when you go to any you know restaurant they serve you bread and butter so they come up with the idea papadum normally papadum back home is same as you maybe eat here packet of crisp the way of serving way of thinking is totally different than what i had actually back home so it was really shocking me and bombay aloo a potato curry dish replace the chip i believe it's also idea come from when people keep on eating chips and the chips and they also may be asking for same question again can't you find something spicy can you find something different boom baloo was born and now one of the fastest selling in this country if you go to india they might not um understand what is boom and the onion ring became the onion bhaji early 70s early 60s when they make an onion ring they come up with the idea of the similarity of pakura so what they do it chop the onion and making onion ring and they chop again and make this together and making a big cricket ball and put all the spices and everything and making onion bhaji the people who work in the curry industry in the first generation because of them we are here because of their idea today we selling onion bhaji to india papadum they start selling in india what a fascinating story even though i don't know who invented this i'd like to salute them because of them to the whole world is enjoying british curry by the late 1980s the first fine dining curry restaurants began to appear in the uk in 1989 enam opened larage one of the first to achieve michelang's star status when i see my name listed on the michelin guide i was very honored and privileged and when i realized that the first generation was done still i can't run this restaurant without their contribution so i just thought i should stand up and say thank you to recognize people who contributed enormously in tribute to these innovative curry restaurateurs enam set up the british curry awards now the oscars of the curry world with 430 million viewers worldwide one of the most coveted awards is for best takeaway and it was recently won by a restaurant in brighton with no south asian heritage being received at the british curry awards and not when not being indian is is fabulous it feels like a huge celebration of indian cuisine and indian dining and it acknowledges everybody that's in the industry and enemana has really pushed it forward and put it to the forefront of people's attention as well which is great and enam has also won recognition from the queen for his work promoting anglo-indian curry cuisine i'm very touched by that she honored me for got the mb for contributing to the british career award the royal family definitely enjoy the really good career britain has so much to offer and people don't have to go to india for a curry they will come here it's official we're a nation of curry lovers and it all dates back to queen victoria who inspired her own family as well as her people [Music] i'm here in the house's magnificent library with fiona ross who's a food historian who writes a lot about the royals we all know queen victoria had this real interest in india in particular indian cuisine indian culture what about her successes well her successes continued that very much so um bertie her son and then his son george v george's fifth despite being rather a dull monarch at least food wise uh was came to adore indian food and india itself and indy itself yes he shifted position from being the sort of monarch who would always eat the same thing every day for breakfast to becoming somebody who was a real advocate for india who felt an enormous sense of responsibility for the empire in itself i mean originally he just hated the idea of leaving britain didn't he yes when he first married mary he insisted that the honeymoon in sandringham telling her i've been abroad and it's not good but then he went to india but then he went to india in 1905 and he and mary traveled 9 000 miles spent 18 weeks there and he was not only impressed by the the magnificence of the landscape you know mandalay rangoon but he also felt a real sense as of himself as the first monarch to visit india he was the first indian emperor she was kind of notoriously unimaginative about food normally but not when it came to indian food that's right yes he moved from being somebody who would punctually eat the same breakfast every morning every day of the week to a lover of bombay duck with curry sauce and it was during his reign that the empire marketing board tried to somehow bring all these exotic foods from empire and commonwealth into britain yes they did and the empire marketing board was established in 1926 and it was headed by the colonial secretary leo emery um they had an enormous budget for the time in order to promote empire produce and from the colonies and the dominions of the british empire it was an enormous publicity campaign for its time there were over 200 empire marketing posters produced which had brilliant slogans um such as the jungles of today are the gold mines of tomorrow housewives were encouraged to cook for the empire there was almost a sense of having an ethical responsibility in what you bought and cooked with but were they being urged to cook really exotic indian dishes or jamaican dishes or something else no the grandly named women's patriotic league focused their attentions mostly on the empire pudding which they started the first empire shopping week in 1922 and they managed to persuade herods and selfridges to give over areas of shop floor to marketing the empire pudding and the idea was that women could um even buy the pudding in its ready-made in its bowl so all you would have to do is stir it up steam it what's fun is uh they're being invited to have all these wonderful exotic things and squeeze them into a traditional british dish yes that's right there's no sort of they're not transgressing any boundaries there nothing anything too dangerous yes look at this paul this is the empire christmas pudding according to the recipe supplied by the king's chef mr sedar by their majesty's gracious consent and we've got currents from australia sultanas from south africa it's got candied peel from south africa demerara sugar from the west indies cinnamon from from india from absolutely all the empire christmas pudding amazing this is the recipe book of uh mildred nichols who was you know just a few years earlier than this she was a kitchen maid at buckingham palace as we know and one of the most fascinating entries in her recipe book which we got hold of is the plum pudding the christmas pudding absolutely and on one side this is a fascinating thing about it on one side it's the royals plum pudding and on the other side it's the servant's plum pudding and what's the difference well this is the point there isn't a difference except quantity i mean look how much more you know there's a there's a small one for the royals but the servants has got 40 pounds of beef suet 40 pounds of flour it just goes to show i mean how many servants were actually working in buckingham pounds of beast as a starter there we are mildred nicholls plum pudding so what are your ingredients we've got that lovely dried fruit sultanas currants raisins mixed peel beef suet which i love in these old-fashioned steamed puddings all of them they're absolutely fantastic demerara sugar dark brown sugar nutmeg we've got some beautiful cinnamon bread crumbs some rum and some brandy absolutely delicious and if you just look in there what i love is the suet that's what really for me kind of just brings it all together that fat absolutely very simple put in basin we've just lined it with some butter so we're just simply going to spoon this mix into here michael and it's you can see it's quite a really firm mix so the important thing is as you're doing it push down because we don't want to create any air pockets yeah so it's really quite splodgy it is yeah so don't just don't just whack it all in there and like from the top do it stage by stage so we've got all that mix in there don't worry i'm just gonna have to get you to give me a little hand because we're gonna put your tin foil on top and then we'll put the string round so again like a traditional steam pudding so just all the way to the outside so it all cooks nice and evenly okay really smoothing it off really smoothing it off do you want me now i've seen my tin foil i've lined that with butter as well so everything's like kind of got that lovely butter lined so it's not gonna stick simply on top like that go push it on so the butter then sticks to the pudding mix okay and then just this bit is really important you don't want to allow any moisture kind of to get like to get more water to get in there okay should i hold it up yeah just if you can just hold it in place from the bottom right like that and then i'm gonna that's it that's fantastic this is teamwork it is oh that's bubbling away so in here we've got nice deep pan lots of steam and i've just got a saucer turned upside down just to kind of like elevate it and so the heat's going all the way around and then just really carefully drop your pudding in there sit on top of the saucer just like that and it's about up to what level but basically about it's about a quarter full yeah because we don't want it to move we just want steam lid back on the steam is trapped in there now and that is just going to steam cook for eight hours eight hours tip just keep an eye on the water because it will boil dry even though the lid's on there and that's it yeah it was a pretty industrial scale in in the palace wasn't it i think they make as many as 150 of these things in the palace yeah that's quite a production line hats off yeah and you remember that's all by hand yeah you know no machines or mixers everything by hand it's incredible yeah and that's going to cook for eight hours i'm not going to wait eight hours no you haven't got to because now lucky for you i've been slaving away yep yep and here it is here it is gotta cut it paul cut it you are excited she likes do you like pudding i do actually yeah yeah yeah all right we'll take a nice wedge yep yeah you do that so well look at that look at the steam yeah yeah yeah beautiful pudding now stuffed with fruit stuffed with fruit brandy butter well did you do that did i need us yeah the low calorie version are you doing that with a hot spoon hot spoon yet just so it comes off my spoon and just goes up nicely like that and tricks of the trade look at the presentation i'm not going to look at the presentation for long that i'm not going to look at it i'm going to eat it here we go you can have one yeah i am not a real wedge of brandy butter oh come on come on here devil get in there get in there all the taste buds standing to attention they are how good is that oh it is good it is there's something to be said for the servants hall you know if they've got one monstrous christmas puddings and they can have more and more of this oh yeah mildred happy christmas mildred i love you that's it from our celebration of food from india and the empire see you next week [Music] you

Channel: Real Royalty

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Id: AxuuhoqkX2E

Length: 43min 39sec (2619 seconds)

Published: Tue Aug 04 2020