When I was in 4th grade I did a report on Queen Elizabeth II, which involved dressing up as her and setting up a display in the school library and speaking to people when they passed by. It was during my research on her that I first learned she had a grandson close to my age, a Prince, who would someday become King. I, like most girls, dreamed of being a Princess. But I never hoped that Prince William would meet me, fall in love with me and whisk me away to his palace in England. I knew I would never be his Princess because he wouldn’t marry a commoner, (how wrong was I on that!) and because a British Royal would never marry an American, (obviously my research on the Queen did not fully educate me of the events which led to her Father’s ascension.) Even though I never pined after the Prince, I have had a mild interest in his life, so I was eager to see the Royal Wedding this week.
Sadly, we were not invited to the wedding, although my children are decedents of English and Scottish Royalty and my husband is 24th cousins with the Queen.* We understand the snub, of course, they were trying to have an intimate wedding.
I’ve still not seen the wedding, electricity has been out because of the terrible storms that shattered the South on Wednesday. I had planned to watch the wedding with my own little Prince William and Princess Sophie. Instead we have spent a lot of time sitting on the front porch, reading the newspaper, and counting our blessings.
I want to share a recipe adapted from the book, In The Royal Manner by Paul Burrell. Burrell is an interesting character if you know anything about him. He was Princess Diana’s butler and served her until her death. His book gives “expert advice on etiquette and entertaining.” Some of the recipes he shares are favorites served at Kensington Palace among other royal residences. It’s a nice book to help with fancy party planning and cozy dinners or picnics with your family. I enjoyed getting the peek into the royal household. Below is a recipe most certainly eaten by Prince William as a child.
|Banana Bread and Butter Pudding|
|3/4 stick of butter, softened|
|3 oz. sultanas or golden raisins|
|1 vanilla pod|
|12 oz. single cream or half and half|
|6 thick slices of white bread|
|3 tablespoons light brown sugar|
Preheat oven to 350 degrees. Grease a small baking dish, (just big enough to hold three sandwiches tightly.) Dot the dish with half of the raisins. Split the vanilla pod and scrape out the seeds. Add the leftover pod, seeds and cream to a small sauce pan. Heat on medium to medium high heat until warm but not yet boiling. Remove from the heat and allow the vanilla to steep for at least 30 minutes or until the mixture is room temperature.
Spread one side of each slice of bread with the butter. Thinly slice the banana and make three banana sandwiches. Trim the crusts off the sandwiches and cut the sandwiches into triangles. Place the triangles in the dish, they should overlap a little.
Whisk the eggs and sugar together until smooth. Remove the pod from the cream and whisk into the egg mixture. Pour over the bread. Top with the remaining raisins.
Place the dish inside a larger pan with tall sides. Pour boiling water into the outer dish until it comes about halfway up the inner dish. Bake for 30-35 minutes.
Burrell suggests serving hot with pouring cream, (light whipping cream will do).
I’m sending this to Dessert Wars. This last challenge was vanilla. Believe it or not, this was the first time I’ve used a vanilla pod. A sharp knife is very important. Just letting you know.
As February’s Dessert Wars Winner, I’m not currently eligible to win any more challenges until December. But I can’t leave you without showing you what this month’s winner will receive.
The winner of April's competition will receive the following prize package:
You will be rewarded for your loyalty, if you take part in every challenge and don't win, you will still be eligible to compete in the December Challenge. For more details check the rules tab.
*Really, they are. Nana and I are working to prove the family ties, but it’s gonna take a while. But we are on it!