Christmas is the time of year when decadent feasting is part of our holiday celebrations, and the Royal family is no exception to this delectable ritual, writes guest author and royal historian Thomas Mace-Archer-Mills, Chairman of the British Monarchist Society. No dinner is complete without dessert, or pudding as it is termed in Britain, and none are quite so grand as those of Her Majesty’s banquets at Buckingham Palace, Windsor Castle and Sandringham.

A Story by Award Winning Managing Editor His Highness Dr. Prince Mario-Max zu Schaumburg-Lippe.

King George IV was very much the inventor of haute cuisine and favoured the rich dessert known as Creme a la Careme, after his celebrity French chef Marie-Antoine Careme. Queen Victoria used her own wedding cake in 1840 to make a romantically sweet statement, with handmade orange flower blossoms and white icing – an idea Catherine, Duchess of Cambridge, borrowed for her own wedding cake in 2011.

So great was King Edward VII’s love of chocolate that he was the driving force behind the match of Madame Charbonnel and Mrs. Walker, who together in 1875 created the beloved British chocolatier Charbonnel et Walker, which to this day supplies chocolates to the Sovereign and her family. Queen Alexandra delighted in Roodgrod, red berries thickened with potato starch, served with raspberry jelly and creme, a dessert she brought with her from Denmark.

Her Majesty The Queen is famously fond of chocolate. Around Christmas, a special shipment of only three to four small batches of a top-secret Cadbury’s recipe, engineered to the Queen’s own palate, is supplied to the Royal Household. The bars are made by a team of no more than three people at the Bournville factory in Birmingham, wrapped in gold foil and finished with a Buckingham Palace red wrapper bearing Her Majesty’s coat of arms.

The Queen Mother enjoyed her chocolates very much and favoured The Queen Mother’s Cake, a flourless cake she first tasted from her friend, the pianist Jan Smerterlin, and then served frequently to her guests. Queen Mary kept a large box of chocolates at her bedside, and Princess Margaret always demanded the best, which she considered Charbonnel et Walker.

Her Majesty enjoys chocolate mousse and Chocolate Perfection Pie, with layers of chocolate mousse, meringue and cinnamon cream, and Chocolate Biscuit Cake with her afternoon tea – the same cake Prince William served as his groom’s cake at his wedding in 2011. Catherine enjoys sticky toffee pudding, Princess Diana loved bread and butter pudding, and Prince Harry is partial to Golden Treacle Tarts, sneaking into the Royal kitchens to ask the chefs for the treat.

His Highness Prince Mario-Max Schaumburg-Lippe, Grand-Patron of The British Monarchist Society, adds: Chairman Thomas truly brought it to the point. We Royals love exquisite sweet treats.

DEKADENTE LECKEREIEN UND MAJESTAETISCHE SUESSIGKEITEN! SO NASCHT DIE KOENIGSFAMILIE ZU WEIHNACHTEN!

Weihnachten ist die Zeit der dekadenten Festessen, und auch die britische Koenigsfamilie macht da keine Ausnahme, schreibt Gastautor und Royal-Historiker Thomas Mace-Archer-Mills, Vorsitzender der British Monarchist Society. Kein Dinner ist komplett ohne Dessert – in Britannien Pudding genannt – und nirgends ist er so grandios wie bei den Banketten Ihrer Majestaet im Buckingham Palace, in Windsor Castle und in Sandringham.

Koenig George IV. galt als Erfinder der Haute Cuisine und liebte die Creme a la Careme seines franzoesischen Star-Kochs Marie-Antoine Careme. Koenigin Victoria machte 1840 mit ihrer eigenen Hochzeitstorte eine romantisch-suesse Aussage, mit handgemachten Orangenblueten und weisser Glasur – eine Idee, die Catherine, Herzogin von Cambridge, 2011 fuer ihre eigene Hochzeitstorte uebernahm.

Koenig Edward VII. liebte Schokolade so sehr, dass er Madame Charbonnel und Mrs. Walker zusammenbrachte: 1875 gruendeten sie Charbonnel et Walker, bis heute Hoflieferant der Koenigin und ihrer Familie. Rund um Weihnachten liefert Cadbury’s eine streng geheime Spezialrezeptur, exakt auf den Gaumen der Queen abgestimmt – hergestellt von hoechstens drei Personen in Bournville, verpackt in Goldfolie mit roter Buckingham-Palace-Banderole.

Die Queen Mother liebte ihre Schokolade und den mehlfreien Queen Mother’s Cake, Prinzessin Margaret verlangte stets das Beste von Charbonnel et Walker, und die Queen selbst geniesst Schokoladenmousse, Chocolate Perfection Pie und Chocolate Biscuit Cake zum Nachmittagstee – denselben Kuchen servierte Prinz William 2011 als Braeutigamstorte. Prinz Harry wiederum schlich sich als Kind in die Palastkuechen, um Golden Treacle Tarts zu erbetteln. Einfach koestlich, diese Royals!

Der Autor ist Award Winning Hollywood Managing-Journalist Seine Hoheit und Exzellenz Dr.iur. Mag.iur. PRINZ MARIO-MAX ZU SCHAUMBURG-LIPPE, MAS, LL.M.

Prinz Mario-Max ist der Sohn der hochfürstlichen Würdenträger Seine Hoheit Dr. h. c. Prinz Waldemar zu Schaumburg-Lippe und Ihrer Hoheit Dr. Prinzessin Antonia zu Schaumburg-Lippe. Seine Großmutter ist Ihre Königliche Hoheit Prinzessin Feodora von Dänemark. Die Familie ist die königlich-dänische Nachoder Linie der Prinzen zu Schaumburg-Lippe, die Gründerfamilie von Hamburg, Lübeck und Kiel.

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Also published on:

• News Today World – https://newstodayworld.org/overall-news/2019/12/20/decadent-treats-and-majestic-sweets-a-brief-history-of-the-british-royal-familys-festive-favorites/
• Zeitblatt – https://zeitblatt.com/decadent-treats-and-majestic-sweets-a-brief-history-of-the-british-royal-familys-festive-favorites/