Prince William's Famous Lobster Souffle | Royal Recipes | Real Royalty

[Music] hello i'm michael burke welcome to a brand new series of royal recipes this time we're at western bird house formerly a grand country house now a boarding school which has played host to royal visitors for over a hundred years in this series we're delving even further back in time to reveal over 600 years of royal food heritage you play amberlin and i will play henry viii and we've been busy unlocking the secrets of britain's great food archives discovering rare and unseen recipes that have been royal favorites through the ages from the earliest royal cookbook in 1390 it's so precious so special that i'm not allowed to touch it to tudor treats from the court of henry viii i can't wait for this one two three we'll be exploring the great culinary traditions enjoyed by the royal family from the grand to the groundbreaking as well as the surprisingly simple i did think that was going to be a disaster as we hear from a host of royal chefs prince philip would walk past or pop his head in what's for dinner what we having oh yeah it's not just a normal kitchen and meet the people who provide for the royal table it's okay for the queen it's okay for everyone welcome to royal recipes in today's program we're going to be looking at the food that's served up when a royal personage pays a call whether that's a british royal dropping in or a full-blown state visit from foreign royalty this time on royal recipes chef paul ainsworth has aspirations for his souffle middle shelf be fine michael they're going to rise that high i don't want him to touch the top we'll be riding the rails in royal style this is just incredible it's fabulous isn't it and putting a modern spin on a banquet thrown for a persian potentate ready yep i'm here in the raw recipes kitchen with michelin starred chef paul ainsworth what are you cooking now a very luxurious dish today michael lobster souffle oh now that is a really right royal dish isn't it that is this one cooked by prince william you know three months after they were married their first royal tour together they went to canada uh and in quebec they went to a cookery school and he had to do this dish high wrist dish yeah and he pulled it off which was quite did he pull it off he did good the pressure's on me today well it's a risky dish isn't it it's about the flavour of it sometimes it can get all hung up on the rise and the height as long as it tastes nice that's the most important thing and what we've got in here is butter and now we're going to add in our flour and we just basically want to bring that together so just gently don't let it catch and then just the butter and the flour basically work together like so here we have our lobster bisque we're just going to add a little bit at a time so you're just basically working it in don't just don't just add it all in at once you've got quite a paste there really and that's what it's going to be this is basically like the body of our souffle it's such a lovely rich color isn't it yeah right do you do souffles a lot in your restaurant no we don't i won't say it's something that i'm a massive fan of but i appreciate why people love them it's a fear isn't it it is okay so now we have our volute okay very thick we're just gonna add to that some parmesan so that's gonna give it a real flavor now michael if i could ask you please can you whisk up those egg whites there right now yes please okay here we go just soft peaks all right yeah they'll they'll whisk up real quickly i appreciate you trusting me paul yes miss plays awesome misplaced yet how you getting on all right fantastic well brilliant gonna take off in a bit keep going yeah so you're just kind of getting like a soft peak that's it fabulous okay turn it off turn it off yeah brilliant off all the way that's it giving a little that's it hang on was i brilliant you were you were absolutely fine i have a job phenomenal i've been looking for one after this any day of the week and now this is the important bit okay just be really gentle because you don't want to knock the air out so i'm just gent what we call a folding technique yeah that's what's going to help the mix rise the bloke who really made souffle the you know the glamorous luxury dish was a guy called marie antoine kerem who was chef to prince regent the prince regent later george iv so while i'm just doing this michael yeah over there on my molds okay now what i've done is i've buttered them once yeah put them in the fridge let the butter set yeah then take them out butter them again and put them in the fridge again you're basically creating like a double skin on the side so the souffle will be absolutely kind of when it's in there it will just slide nicely out because as it's rising you don't want it to catch on the side no right here you go yeah we're almost here okay all right so if we just bring this one over souffle is closer yeah gosh that's really smooth lovely lovely color now before you go all the way we're just gonna tap yeah and the reason so there's no air pockets in the middle it would result in it collapsing yeah okay so again another little tap like that or on the bottom okay have you ever had this really fail not rise collapse generally time really generally on when you do it on telly [Laughter] so with our mix we're gonna do here michael ready yeah i'm gonna skim off the top skin off the top like so okay you have to tidy up the sides tidy up the sides and then don't waste it a little tip with souffle okay right see how you've got the mix on the side there yeah okay just with your thumb go all the way around like so why are you doing that i'll show you right now now you see how the mix has come off the side yep and when it rises you'll have a lovely little lip going right the way along the side so that's another way of absolutely making sure it doesn't doesn't catch yeah one last tap like that okay now those in the oven 200 so a nice hot oven okay for about 12 minutes twelve pounds okay here it goes middle shelf be fine michael they're going to rise that high i don't want him to touch the top he says he says right next we've got our lobsters claws the knuckles yeah and the tail yeah i've cooked the tail for two minutes yeah in boiling water the claw's three minutes and then we just take the meat okay so we're just going to take some lobster michael like say i'm just going to cut it into small pieces all right like that thank you absolutely absolutely delicious just so tender isn't it we're gonna take a little bit of knuckle like so okay lovely bit of that tail as well and then what will happen michael is a sauce that we cook it in it's just going to then warm it back through and make it even more tender so in here we're going to take some of that lovely lobster beast sauce yeah okay then you're straining it yeah straining it and that is the shells the tomatoes everything in there even the head everything is what's giving it's thickening it okay how many can you actually see prince william doing all this i can't or maybe you've got a bit of help okay so what happens now right i'm gonna get some chives and we're gonna get some butter we're just gonna bring that up to a simmer we're just gonna drop our chives lobster chive combination made in heaven oh fantastic like so all right gonna add in a little bit of our butter now into our sauce we'll give it a bit more body and a real luxuriousness and while we're wasting we're just going to grab a lemon like so butter and lemon and everything yes always always trying to get that acidity coming from somewhere so the butter michael's just emulsifying in there beautifully little tip as well just make sure the butter's cold when you're whisking it into a sauce dice uh emulsifies in much nicer you don't get that greasy film guys we're just gonna have a taste beautiful and you can smell the lobster right just have a taste of that i will i will all right give me a spoon okay here we go [Music] okay now hang on watch this just how you can change something with a squeeze of lemon juice and a pinch of salt okay lemonade now have another do i get another try go have another taste hmm mmm bang brought it to life yeah lobster in there yeah it just looks great this is just doesn't it okay and in we go lovely fresh chives yeah and that is ready now that looks absolutely spent on it so never mind the souffle yeah let's go for that go for it go and have a look how they're looking you did your best oh man you did your best oh man look at those yeah right and what are you gonna do yeah we're just gonna open oh look at that now ready oh it's worked well come on paul i shouldn't have doubted you i really shouldn't have doubted you oh my i've fallen in love with souffle again look at that look at that god yes yeah yeah no no no no you first used it let's not argue about it i'm gonna have that bit of mmm mmm it's beautifully light and you've got all the richness the lobster and you get the parmesan it's it's a complete souffle triumph [Music] you have to wonder how prince william's version of this classic french dish turned out [Music] as well as souffles the french are well known for their cheese but in britain we produce more different kinds even than the french over 700 named varieties and many of them are royal favorites royal warrant holders charles martell and sons have been making cheese from their own old gloucester cattle for 45 years despite having no formal training in cheese making today charles supplies his varieties to six continents 32 countries and one member of the royal family [Music] he began making a cheese called stinking bishop in 1994 and has supplied prince charles at highgrove for around 15 years started i received a phone call would i make the cheese well of course i didn't say no did i and i was wonderful so we've been making it ever since we received a royal warrant 10 years ago this year um in fact in recognition of that we decided we're going to make a royal delivery by horse and cart in this vehicle it's a little celebration for us really it's purely self-indulgent but i hope it puts a smile on people's faces as we pass through the time the prince of wales was so taken with the cheese that he had charles and his team make a new version with milk from the high grove herd literal highness wanted to enter in the british cheese awards well we'd already entered i can't have two cheeses the same name the same competition to get around the rules prince charles named his cheese starville royal what do you know he was victorious he won the prize and from memory i think i got a congratulation of him and i and my response was well sir i wouldn't have expected to do anything less for you otherwise i might lose my head charles started the company not because of a love of cheese but out of concern that the old gloucester cows were an endangered breed and needed help to survive so that time there were just 68 of these cattle left in the world and i managed to get hold of three and a bull very important and i milked them and of course made cheese because that's what you do with them they're not just to look at if you keep them as pets you're going to lose them basically and you need to give them a job of work so other people can milk them and there are now six of us making single gloucester cheese from their milk and that's a protected product can only be made in gloucestershire on farms that have gloucester cows as a local to the area charles's passion for conservation didn't stop at saving the cows he wanted to help the pear trees too perry made from the pears coats the cheese and it's this that bestows its distinctive smell and taste i started replanting the perry pears i was so concerned about in 1977 and that's been fun but to link it to the cheese you know it's sort of everything comes together eventually the cheese's name comes from the variety of perry pear called stinking bishop it's a full fat pasteurized cow's milk cheese made with vegetarian rennet as with any cheese the first step is to separate the curds and whey see how slowly it goes you can see the whey appearing and the more they cut the more whey escapes i would say ninety percent of this milk by weight is whey and goes to feed pigs ten percent is what we actually make into cheese the curds are then pressed into cheese molds and left to set in a cool room for four hours before being washed with perry [Music] just dip it in and that's all we do and that that will cause special bacteria to grow which is very smelly and then we'll put a piece of wood around the reason for that is the cheese becomes very soft and it will travel a great distance so putting the wood on just holds it up together and stops it collapsing basically the cheese is then left for six to eight weeks to mature in a room that has a consistent temperature and humidity this is the hopefully the finished product you can see it's nice and sort of a pinky brown that's the bacteria that gives the flavor and also the tremendous smell i'm just going to check this cheese up to standard let's take a a core out it's quite elastic a bit shiny basically i can see it exactly as we want it and the flavor is [Music] yep that's good that is good wow yes i like that and of course the characteristic smell it has that whether we like it or not some like it some hate it reputedly the prince charles is tolerant of the smell so that's good for us you can almost smell the cheese from here can't you what you up to paul so we are doing a wonderful roasted lamb rum smoked in hay with creamed cucumber now this is your take a version a version of a very special dish that was served to mazapa aldin the shah of persia when he was edward the seventh guest on the royal yacht in portsmouth harbour in the early 1900s right and your take on it my take on it yeah now what cut of meat have you got this is the rump okay so you see that juicy right near the back end obviously and what we're doing we're just seasoning it okay we've rubbed some oil on it we then scored it okay let's the seasoning in let's the flavoring and especially the smoking i've got some hay this is feeding okay i thought your salad was a bit dry yeah i know i'll tell you what i don't know what's happened to this rocket so we've got feeding hay here not bedding hey make sure you get the feeding hay the bedding is very dusty yeah okay so this has been washed all right rump's straight on now i've only put a little side down fat side down straight away because what we want to do is start rendering that fat all right what that means is is basically the heat's going to come up and just melt the fat oh and the flames have started leaping up already absolutely actually it's rather a bit of a a levantine dish isn't it the is coming from persia now iran of course but this is the sort of thing they eat there isn't it yeah that combination of lamb and cucumber so we're just gonna let those roast off okay and get a nice caramelization happening on there now over here we're going to move to our creamed cucumber so we've got some white onion which we've just sliced take our cucumber like so all right some nice thin slices i never tired of watching a good chef or you do this [Laughter] brilliant let me tell you about the shah because he made he made keep laughing he made quite an impression when he arrived in portsmouth went through the went through the streets because he had this socking great diamond in his hat yeah the largest pink diamond in the world 183 carats and it made a terrific impression on the crowds it turned out to see him going for his lamb right do you know they've lost it biggest diamond in the world nobody knows where it is okay what next right okay sugar all right sugar yeah nice pinch of salt what we're doing here we're just trying to get as much of that moisture out of the cucumber and out of the onion okay so we intensify the flavour but we also just kind of break them down just slightly so just fold that round like so okay and put that to one side okay so we're just gonna leave that for one hour and what we'll find is all the water will go to the bottom we're gonna pull that off yeah in the meantime we're gonna come back to our hay all right so our lamb has been beautifully roasting okay you're gonna turn we've got that nice roasted lamb like that look at that nice bar marking of the lamb so now we get our hay so we've soaked that hay and the reason we soak it is so it doesn't ignite it's not just dried okay it's going to make the flame go okay put that over those coals yeah and what that's going to do it's going to start smoldering and you'll see can you see us starting to get the smoke yeah all right okay put that in there does it really make much difference to the taste wait do you see now we're just going to let that smoke okay and let that cook okay so we just basically squeeze out as much of that liquid as we can now if you just see how soft they've gone yeah and that's just from the salt and sugar but they've still got a nice little bit of crunch to them so over here sour cream all right nice dollop sour cream of course the shar in his country would have had yogurt rather than sour cream yeah definitely yeah absolutely so over here i'm just going to add some mint so we're just literally michael taking nice always but the flavors really work now i'm just going to let it back with a little touch just a little touch of vinegar okay yeah so you've got the vinegar the sugar the salt the lovely sour cream all working together and now you can see where that comes from creamed cucumber you'd think the char would have been really pleased with all this but apparently he left the dinner in a real huff why's that well he had wanted and thought he was gonna get the order of the garter right but apparently king edward decided he shouldn't have it because it shouldn't be given to somebody who wasn't a christian so instead king edward gave him a jeweled picture of himself right okay that's yeah i thought only celebrity chefs were that conceited oh we're far more needy come on right are ready yep whoa so now you can see that wonderful smokiness happening god just come over here something out of doctor who it is isn't it so that over like so okay oh you can smell the hay yeah yeah right and how long do you think you need to cook that for me nice because that's those temperatures come down you're smoking gently 20-25 minutes okay okay until you get to this oh all right now if you turn those over all this cooking juices beautiful just touch like that okay what are you looking for when you poke it though just kind of like just so it just it gives it's not you're not kind of it's not soft no you can't it's got that little bit of giving and it comes back up to you all right so we'll take our lamb rump like that okay first of all we get our lovely cucumber [Music] nice in the middle like that yeah okay like so over here i've got some beautiful salsa verde the reason it goes so well with lamb is because you've got mint parsley basil all go well with lamb capers shallot gherkins and some chopped anchovy okay we're going to carve our lamb straight in now how thick a cutter you do oh just like that now that is what you're looking for you see how you've got that pinkness now we're just going to turn it over put that onto the plate okay now remember we need to get season on this eat all the time thinking about seasoning going through the plate like so another slice and then you've got that lovely oil not just it's just never smell gosh it's really powerful it is okay just a little bit on top of the lamb like that that and there you have hay smoked lamb rum cream cucumber and salsa verde do you know i'd rather have that than the order of the goater thank you come on let's have a go at it right ready yep here we are nice and forward get stuck no you first you first you did it i'm gonna have a bit of this bit it just it has everything wait to eat that lamb just melts i'm interested to see and that whether the hay really comes i honestly think you are gonna love this that freshness of the cucumber because the lamb's quite rich with the fat the shower was in a huff but i'm in heaven he wouldn't have been enough if i was there a succulent smokey dish sure to impress even the grumpiest of guests the shah eventually got his garter an honor originally bestowed to knights returning from the crusades military ceremony is a big part of royal life and princes william and harry have both served in the armed forces sandhurst chef rob kennedy knows what it's like to cater for a royal visitor rob is no stranger to having to create impressive meals for high-profile visitors including crowned heads of britain and other nations and when one of the officer cadets is grandson of the queen even a more modest occasion can turn into a royal banquet for 15 years i've been at sandhurst and to be an exec chef here you have to be passionate you have to be loyal and i've had the opportunity to cook for the royal family five times whilst being here at sanders in november 2005 rob cooked a lavish dinner for prince harry and his fellow cadets at the halfway stage of their officer training course we're in new college dining room at the moment where we feed the inters and the senior cadets and actually on the dinner night prince harry would have sat here with charles and camilla so this is where it would all have happened harry went on to graduate from the royal military academy in april 2006 as second lieutenant and two years later was promoted to first lieutenant so i'm gonna be cooking prince harry's guest dinner and it's gonna be suffolk chicken stuffed with wild mushrooms the first stage is to make a mousse from a pre-prepared chicken breast and we're now going to make it creamy just by adding a little splash of cream the chicken mousse is then popped in the fridge to chill for 15 minutes before rob can add the mushrooms prince charles and camilla attended prince harry's dinner and here i have the actual company dinner night from that event and if you actually open the menu you can see their supreme of chicken parisian potatoes makes it sound even posher it's opportunity for the officer cadets you know to to invite their family members and have a fantastic evening together to prepare the mushrooms we're just going to take just a small handful so we've got the lovely girls and some portobellos and on this fab tray of ingredients just some curly parsley and this is just to add a little bit of color so it's not too beige it's got some lovely green colors going through it as well we're actually going to add some butter to this to make it really rich as well some set powder onto the mushrooms and parsley it brings the whole dish together give that a fold in the mushrooms are cooled before being added to the mousse mix it can then be piped into a chicken breast this little bit of skin here just kind of tucks itself over and that's ready now to pop into a frying pan the pan is seasoned with garlic and thyme before the chicken breast is sealed [Music] just a little bit more oil getting that nice color on the chicken is what you want now it's ready to go in the oven for 12 minutes at 180 degrees timings have to be exact and rob understands the pressures of cooking for the royals everything from start to finish has to be correct and to perfection you realize what an honor it is to have you know food in front of you that you that you love to cook but more importantly who you're serving for you know it's great for it's great for any chef's um journey and it's definitely been great for me so we've got some carrots and some parsnips just roasted natural again some fresh thyme from the academy grounds a little tiny bit of garlic it's not even cooked yet but it looks delicious to eat so we need to give that again in the oven around about 15 minutes we need something else that's sticky that's our marble potatoes now this is a favorite across the whole of the military since i've been in the business and they're little balls of potatoes that i roast in toasted sesame oil and then finish with sticky marmite glaze they do say you love it or hate it but with this one you definitely love it and for each dish we usually do about 10 potatoes it's not me that has to do this particular job for 300 people that's known as pulling rank so we've got here some toasted sesame oil you just pop a little bit into the pan and then you pop your potatoes straight in let's add some butter and a nice spoonful of our yeast extract if you look at that absolutely delicious we'll pop this into an oven just for 10 minutes just enough time to cook the gravy before it's ready to serve when i cook i like to cook from the heart i'm very passionate person and you know it's a great honor to to cook for all the royals [Music] what do you think it's like for a professional chef cooking for the royal family something like that it's going to be hugely intimidating you're going to want to get it right i mean our job is quite high pressured as it is sometimes it was live like the rest of us don't know go out with dinner the way that we would i think in 2016 the queen and prince philip dropped in at a very old pub in in edinburgh called the sheep heed in in the sheep he did the interesting thing is that particular pub the sheephead mary queen of scots was supposed to go there occasionally in the 16th century so extraordinary that 400 years later a reigning monarch and her husband should go the way they travel around has changed quite a bit though hasn't it i mean uh the royal britannia that was decommissioned in 1997. and now some of the roars go on commercial airlines rather than the royal flight right do they have to wait for their luggage at the carousel somehow i don't think so one thing that hasn't changed is the royal train which is still in use after more than 150 years since queen victoria became the first monarch to travel by train in 1842 dr annie gray went to york to find out more [Music] on the 13th of june 1842 history was made when the young queen victoria climbed aboard a train and set off in style the locomotive was called flegathon the driver daniel gooch and the engineer was none other than eisenbarred kingdom brunel himself the queen had been persuaded to try train travel by her husband prince albert a champion of new technology and a man who was well used to traveling by train that first journey was from slough to london paddington and it took 25 minutes but it proved to be the first of many because the queen was bitten by the train travelling bug and thereafter they went all over the place from osborne to balmoral and everywhere in between the national railway museum in york is home to six royal carriages including victoria's we've been given privileged access to them and it's all aboard with curator anthony cools this is just incredible it's fabulous isn't it this i'm always speechless tell me where are we exactly we are standing in the day saloon of queen victoria's carriage built for her by the london northwestern railway in the late 1860s this deep beautiful blue and the gold the royal crests on there you get a real sense of a queen at home here there's nowhere to eat on here i know when she traveled on the continent she did eat on board the train on dining cars but it was a bit different in england wasn't it she chose not to dine on the railway on the move others there were really exceptional circumstances but she did stop didn't she at the station hotel she did it several times yeah and to make sure that the way was clear they actually sent another locomotive in front called the pilot engine which had a special code of lamps on the front of the engine that said to the signalman and the station people the next train through is the royal train and all the trains around it are halted the museum is also home to a coach built for edward vii victoria's heir was renowned for his infidelities gambling partying and eating to excess he loved his food so much he was nicknamed tum tum this is completely different isn't it it's lighter it's airy it's wider feels much more masculine as well with the smoking room that's very much so with the dark wood in there that you can imagine the train parked up for the night somewhere and smoke everywhere and that's it yes yes coming out of it going goodness me important cards by this point in time dining cars had come in hadn't they they had dining cars for the royal party then it had kitchen cars and what kind of thing do they eat i mean i know they ate quail because there's an incident where one of them ends up in queen alexander's house yeah it's a bit one of those career limiting uh actions really yeah um but apart from the quail um what kind of things did they eat you're looking at anything from a cold collation to a full roast dinner and when you consider that it's being created at 60 70 miles an hour in something not much bigger than a couple of phone boxes glued together and it's on the move swaying all over the place you know it's nothing short of a miracle that each meal made it to the plate and not to the lab [Music] edward's carriage was used by the royals all the way up until the 1930s but in 1939 with the outbreak of world war ii it was time to ditch wooden carriages in favor of something safer in 1941 george vi new train came with the latest in homeland security this is completely different it is so different to what went before it's armor-plated the body panels it's twin skinned it's got sealed windows it's got air conditioning and georgia was a man who like so many monarchs actually had a reputation for quite liking plain food yes yeah um he's reputed to have picked a taste for marmalade isn't he from the train then asked for it there after yeah for not like forever but yeah thin cut mama that's right there we are if it's good enough for the king i feel really privileged to have been able to come inside these coaches and see them i've been here many times and peered through the windows looking inside but you really do get a sense of the personality i think of the monarchs behind them when you're standing in them and knowing that george vi was involved here with the decor and that you really feel that the personalities of the monarchs themselves are stamped on the coaches and i do think it's just something really rather magical about it it's where they stood it's where they ate it's where they lived where they slept and you are walking in history you can always taste the toast with the marmalade [Music] before trains it must have taken such a long time to get around paul the dish you're gonna do is a dish that one of our kings found when he was traveling around the country in a coach drawn by horses what was it portland pudding named after the portland arms endorse it right okay and king george iii was a regular visitor and every time he went to this particular pub hotel in whatever yeah he'd have this pudding what it is is a steamed sponge pudding loaded with orange so straight away we're going to go into the pan here michael yeah and we're going to make a caramel rather nice story about portland pudding and george the third george the third was the one they called mad king george yeah because from 1788 he had bouts of what they thought was madness but we now think is a disorder called porphyria right but anyway they thought salt water would be good for him and they sent him down to weymouth there's a note in a wonderful old magazine called the penny magazine written after george had died in fact and saying george iii during his visits to weymouth had several times made a tour of the isle of portland and on those occasions he made the portland arms his headquarters and used to finish his day by dining at the house the then landlady had a recipe for making a certain famous portland pudding and the king never failed to order the pudding in honor of the island what do you think of that fantastic yeah now we keep moving it okay because that is very very hot at the moment that's about 150 degrees wow okay so and it will carry on cooking so pull it off the heat yeah okay and now we add in our butter fit in at a time yep and what we're making here michael we want to go away from the heat this butterscotch yeah butterscotch exactly okay so we're keeping adding our butter this is so rich stuff very very rich back on the heat so you see now our butter is just basically emulsified all the way into this sauce already smells incredible next orange juice turn our heat back up yeah so we get into the orange juice it's really sizzled in there gosh that's hot now again off don't you wave that thing okay what's that now we're going to cool it down with our cream there you go so now we go back on the heat yeah okay and now we're going to get some lovely flavor in there from these beautiful oranges by zesting we're releasing the oils of the orange right on the outside absolutely tons of flavor in these skins and we just want the outside we don't want to go through to the pith very bitter so just pull off the heat you can smell the butter and the orange and the sugar okay like that we're going to pour in our gram onion just like that off so we're just burning burning the alcohol off like so shame but there you go so is this susette as in crepe suzette exactly crait suzette was invented by accident for edward vii actually was prince of wales then and you know where he liked a lot of gambling and all the rest of it and he's in the cafe de paris yes monte carlo yeah with a group of friends and they're having this wonderful dessert a chef called charpentier who was a pupil of escoffier comes in with the orange sauce and accidentally the whole thing goes up in flames right and everybody's completely shocked but then when they taste it they think oh that's really that's really that's actually quite nice and edward was asked what should its name be and actually one of his guests at the table was a little girl who was eight years old it was called suzette right and he said we'll call it crepe sousa and that's where that that's what it's been ever since yeah and that's what we're having not the crepe but the sort of sauce suzette now what are you doing right so what i've got in this bowl is butter and sugar which i'm just creaming together like so i'm just gonna add a pinch of salt all right plain flour now we're gonna add a little splash of milk just loosen some mix so we can start to make the batter yeah i think there's something nice about doing it by hand four eggs in yeah okay and now we continue to fold this in so before we add in our last final ingredients to our lovely cake batter we're just gonna get this saucepan on which has just got some water in the bottom and a plate and that's gonna steam our pudding [Music] okay yeah citrus candied peel you wanna try some yeah go for it nice little sweet yeah yeah but um okay no it's not that goes in there like that more concentrated flavor than that more zest so there's just that lovely orange all the way through right oh you got now we're gonna go back to our sauce and what we're gonna do so almost a bit like a creme caramel and now this is the bowl that you've you've lined with absolute butter literally just buttered it around the outside that's all now we take our cake batter move our bowl over to here and like so just gently don't splash the mix up okay so you're rolling it out right over the sauce absolutely over the sauce and what will happen is well it will come up the sides and just be absolutely delicious all over lovely and glazed okay get all of that lovely cake batter you're not gonna waste any are you no if you could give me a hand here yeah i've got tin foil parchment butter cause that sponge is gonna rise right up okay okay you're gonna put that on the top over the top and then right the way around cause we wanna hold that heat in yeah but also as well can you see we've got a pleat in the middle oh yeah you've got to kind of fold over it's an old old technique and the reason you do that is because as that pudding rises it won't tear there's going to be an expansion expansion yeah exactly yeah so if you get our string like so it's nice and tight on if you could just give me a hand yeah holding it like so just hold it there we go okay that's it absolutely thank you very much no problem and then we just i'm indispensable really good okay there we go right so now we've got our steaming water yeah okay just be very very careful okay okay and then very gently oh mind your hands lowering your print yet watch your hands on the side of the pan lower it in okay lid back on yeah and steam for an hour and a half luckily we don't need to wait an hour and a half thank goodness for that thank goodness yeah absolutely we have got one we've done earlier take our string off from the outside like this it's exciting this isn't it look at that oh yeah now just with a knife just go around the edge just so nothing's caught okay plate on yeah okay one two three like so like down on the table yeah all right now another again just a little kind of belt just a little belt and braces right just around the top and abracadabra yeah yes abracadabra as well all right and hopefully you had me worried for a minute then oh very very nice now we're very lovely beautiful sauce you're going to put it over the top around the side absolutely no no we're going to go straight over the top and don't be shy lots of do not be shy lots of it okay because it will just soak into that sponge okay smell the orange it's oh it's fabulous you can just imagine george iii sitting in the portland arms with his portland pudding that he'd probably been looking forward to for weeks just hope i did him proud [Laughter] [Music] you're gonna just tuck into it go for it straight in no plates oh look at the way i'll just get some of the sauce how much that is yeah oh yeah and you see how that sauce glaze is like baked in all to the side and caramelise it all that different kind of orange hitting at the same time now sponge is just incredible that's brilliant you can see what he liked about it you know they called him mad king george but i tell you what he knew a thing or two about puddings he certainly did join us next time for more royal recipes

Channel: Real Royalty

Views: 229,613

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

Id: J84cO3re_nM

Length: 43min 17sec (2597 seconds)

Published: Tue Feb 23 2021