From Puddings To Possets, Foods Made For British Royalty
Image Credit: Platinum Pudding, created for Queen Elizabeth II in 2022. Wikimedia Commons.

Earlier this month, King Charles had named a quiche as his coronation dish. The recipe featured "a traditional shortcrust pastry with added lard, encasing a cream-and-egg filling of spinach, broad beans and cheddar, spiked with tarragon," as a report published on Slurrp mentioned. But Charles is hardly the first monarch to have a dish crafted in his honour, as Rebecca Earle, professor of History at University of Warwick notes. Here's a look at some of the other dishes named after British kings and queens.

Platinum Pudding: Created as part of a nationwide competition in 2022 by Buckingham Palace to mark Queen Elizabeth’s platinum jubilee celebrations. The winning entry is a pudding consisting of a lemon and amaretti trifle, created by Jemma Melvin.

Poulet Reine Elizabeth: Better known as Coronation Chicken, made for Elizabeth's 1953 coronation. Is a popular choice of sandwich filling in the UK now.

Victoria Sponge: Named, obviously, after Queen Victoria. It was made out of 12 egg yolks and a pound of sugar, flavoured with lemon and whisked for a gruelling 45 minutes (this last was because baking powder was not widely in use during her time). Read more about it here.

Victoria Pudding: Served during the monarch's 1838 coronation celebrations in Brighton. The recipe called for 120 eggs and over 70lbs of dried fruit, and it had to be lowered into a boiling pan with ropes.

Cerise Jubilée: Cherry Jubilees were a creation of Auguste Escoffier, head chef at the famous Monte Carlo Grand Hotel. The dish was a flambéed cherry compôte and marked Victoria’s golden jubilee.

Other dishes named in honour of Victoria were a potato soup and a variegated (i.e. striped) jelly. 

Queen Anne’s Pudding: Described by the Spruce Eats as "a quintessentially British dessert made of a custardy bread base, fruit, and meringue. This layered concoction begins with a sweet mixture of milk, cream, eggs, vanilla, and fresh breadcrumbs. Fruit is added either to this base or between the base and the meringue top. Use a thick layer of jam, any fruit preserve, a compote of seasonal fruit, fruit curd, or even marmalade. The pudding is crowned with a soft, chewy, fluffy meringue". 

King William’s Posset: This is ale with beaten egg, cream, sugar and nutmeg. The original recipe for it in Mary Eaton's 1822 cookbook 'The Cook and Housekeeper's Dictionary' directs you to "beat up the yolks of 10 eggs, and the whites of four; then put them into a quart of cream, mixed with a pint of ale. Grate some nutmeg into it, sweeten it with sugar, set it on the fire, and keep it stirring. When it is thick, and before it boils, take it off, and pour it into a china bason. This is called King William's Posset. A very good one may however be made by warming a pint of milk, with a bit of white bread in it, and then warming a pint of ale with a little sugar and nutmeg. When the milk boils, pour it upon the ale; let it stand a few minutes to clear, and it will make a fine cordial." We'll take Ms Eaton's word for it.

Apple Charlotte: A type of pudding, made in honour of Queen Charlotte (1744-1818), the wife of King George III. BBC Good Food enthuses that "with a soft centre of caramelised apples and a bread and butter casing, it's delicious with custard or ice cream".