Royal Recipes

Michael Buerk uncovers royal recipes past and present in this new 15-part series.

He will be joined by top chefs Paul Ainsworth and Anna Haugh, who will be bringing a range of historic recipes up to date. The series delves into the Royal Archives and the recipe book of Mildred Nicholls – a Buckingham Palace kitchen maid – to examine how royal favourites have changed over the generations. Weekday afternoons on BBC One until 10 February

Creme à la Carême

This dessert was among the recipes Mildred recorded, and is named after Marie-antoine Carême, the renowned chef who created banquets for George IV in the early 19th century and is considered the founder of haute cuisine.

SERVES 10!12 PREP 1 hr plus 4 hrs chilling COOK 15 mins MORE EFFORT

18 Savoiardi sponge "ingers 100ml kirsch

135g pack orange jelly, made up with 250ml hot water

For the "illing

4 egg yolks

100g golden caster sugar 250ml milk

1 vanilla pod, split

4 leaves gelatine, soaked in cold water 500ml double cream, whipped to soft peaks

200g candied orange, "inely chopped, or 200g chopped mixed peel

You will need a pudding basin

1 Lay the sponge fingers out on a plate, drizzle with the kirsch, then brush them with the jelly. Line the pudding basin with the biscuits, standing them vertically, then

| carefully pour the jelly down the side of the mould, making sure the biscuits stay in place. Transfer to the fridge and chill for 1 hr.

2 Meanwhile, make the filling. Whisk the egg yolks and sugar together in a bowl until pale. Combine the milk and vanilla in a saucepan, bring to the boil, then pour through a sieve onto the eggs. Whisk to combine, then return to the pan and heat gently, stirring constantly, until thickened. Pour into a clean bowl, then squeeze the water from the gelatine and whisk the gelatine into the custard. Leave to cool completely.

3 Fold the cream into the cooled custard one-third at a time, then fold in the candied orange. Spoon into the lined pudding basin up to the top of the sponge fingers. Return to the fridge and chill for 3 hrs, or overnight.

4 Invert the basin onto a plate and heat the outside gently with a hot cloth to loosen. Remove the basin and serve immediately.

PER SERVING (12) 426 kcals • fat 25g • saturates 15g • carbs 41g • sugars 32g • "ibre 1g • protein 4g • salt 0.2g