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Royal Recipes: Savoy Cake, Biscuit Pudding à la Prince Albert, Queen Pudding and Whip Sauce

Eat like a queen with these original recipes from the 1868 edition of The Modern Cook.

February 15, 2017

In Victoria we see Queen Victoria’s chief cook, Charles Elmé Francatelli, portrayed by Ferdinand Kingsley, running the royal kitchen with a firm hand and creative passion. Try this recipe from his historic book, The Modern Cook: A practical guide to the culinary art in all its branches, adapted as well for the largest establishments as for the use of private families.

Below are recipes dedicated to the Royal couple and Whip Sauce to accompany them — all converted by food writer, photographer and author Regula Ysewijn, author of Pride and Pudding, from Mr. Francatelli’s famous cook book, The Modern Cook

Queen Pudding

The recipe for Queen Pudding as it reads in “The Modern Cook.”


  • 3 ounces (85 grams) of castor sugar.
    Note: Castor sugar is also called “super fine sugar,” but the texture is not as fine as powdered sugar. You can run granulated sugar through a coffee grinder to achieve the proper texture.
  • 3 ounces (85 grams) unsalted butter, room temperature.
  • 2 eggs
  • 3 ounces (85 grams) all-purpose flour
  •  1 ounce (25 grams) glacé cherries (AKA candied cherries), cut small
  • 3 tbsp. of lemon juice
  • The grated zest of half a lemon
  • 1/2 tsp. of baking powder


  1. Preheat your oven to 350 F (180 C).
  2. Butter a small baking mould or line with greaseproof paper.
  3. Cream butter and sugar together in a large bowl.
  4. Add the eggs one at the time and whisk for 5 minutes.
  5. Sift in the flour and baking powder and combine well.
  6. Fold in the cherries, the zest and the lemon juice.
  7. Transfer the batter to the baking mould and bake in the middle of the oven for 45–50 minutes.
  8. To test if the pudding is done, insert a toothpick and remove, when it comes out clean the cake is done, when you find raw batter on the toothpick it needs a little longer in the oven.

Regula Ysewijn’s beautiful Dutch Renaissance-esque photograph of the Royal Puddings: Queen Pudding and Biscuit Pudding à la Prince Albert (left to right).  Savoy Cake

Makes enough for one 8-inch (20 cm.) round cake.


  • Butter, for greasing
  • 1 ounce (25 grams) unsalted butter, softened
  • 3.75 ounces (110 grams) castor sugar
    Note: Castor sugar is also called “super fine sugar,” but the texture is not as fine as powdered sugar. You can run granulated sugar through a coffee grinder to achieve the proper texture.
  • 2 eggs
  • 1/2 teaspoon orange flower water, rosewater or lemon zest (optional)
  • 3.75 ounces (110 grams) self-raising flour, plus extra for dusting


  1. Preheat the oven to 350°F (180°C).
  2. Grease the cake tin lightly with butter and dust with flour.
  3. In a bowl, combine the butter and sugar together, adding the eggs one at a time and whisking thoroughly until the mixture is creamy. Add the flavoring, if using. Sift in the flour and fold in well.
  4. Pour the batter into the cake tin and bake in the middle of the oven for 30 minutes.
  5. Insert a toothpick: when it comes out clean, the cakes are done. Do not open the oven before 30 minutes have passed or your cakes will collapse.

    Note: They should not have a lot of color on top. Keep the cake in an airtight container for up to one week.

Biscuit Pudding à la Prince Albert

Note: Make the Savoy Cake (recipe above) ahead of time to use in this recipe (oruse leftover poundcake). 


  • 6 ounces (170 grams) crumbled Savoy cake (see recipe above) or leftover pound cake
  • 4 fluid ounces (120 milliliters) 30-percent fat pouring cream (half-and-half)
  • 2 egg yolks
  • 1 egg white, whipped to a froth
  • zest of 1/2 lemon
  • 3.75 ounces (110 grams) castor sugar
    Note: Castor sugar is also called “super fine sugar,” but the texture is not as fine as powdered sugar. You can run granulated sugar through a coffee grinder to achieve the proper texture.


  1. First make your Savoy Cake. You can do this a day in advance. The recipe will yield a little leftover cake.
  2. Preheat your oven to 180°C (350°F) and bring a kettle of water to a boil.
  3. Line a pudding basin with a disc of greaseproof paper. (parchment paper)
  4. Soak the cake crumbs in the cream in a large bowl for about 15 minutes, add the eggs, whites, zest and sugar and combine well.
  5. Pour the batter into the pudding basin and cover the top with greaseproof (parchment) paper or a towel.
  6. Get a large pot out and place an inverted plate on the bottom of the pot, place the pudding basin on top and fill the pot with boiling water up to half the height of the pudding basin.
  7. Close the lid of the pot and carefully place the pot in the oven for 50 minutes.
  8. Remove from the oven and carefully take the pudding out of the hot water. Invert the pudding onto a plate. Serve with Whip sauce (recipe below) or plain egg custard.

Whip Sauce


  • 4 egg yolks
  • 2 ounces (55 grams) of castor sugar
  • A shot glass of sherry or madeira (1.5 fluid ounces)
  • 1 tbsp. of lemon juice
  • 1 tsp. of lemon zest
  • 1 grain of salt


This sauce needs to be cooked by using the “au bain marie” method. You can use a double boiler or a pot of boiling water and another pot that fits on top so the pot or saucepan on top gets the heat from the water. 

  1. Bring water to a boil.
  2. In your saucepan combine the egg yolks and the rest of the ingredients and whisk continuously until the mixture is frothy. Serve at once.


Laurel Ann Nattress

Writer, blogger, and editor of Jane Austen Made Me Do It, Laurel Ann Nattress is a champion of Georgian civility, British culture and Masterpiece PBS. Visit her at and follow her on twitter as @Austenprose

More stories by Laurel Ann Nattress

There are 4 comments

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These recipes sound great!  I was disappointed there were no modern photos of the finished product.

Hi Ann, I can understand your disappointment - but look at the photos again! Regula's amazing images do look like they are from another era, but I assure you that she snapped those images just two weeks ago! Your impression is what she was striving for - to take the reader back to Victorian times! Each of the puddings is a beautiful golden color and packed with subtle flavors. I hope you try them for yourself. 

Hi Ann, scroll up and uou will find a photo showing the two puddings :)

The note on the Savoy cake says to "run granulated sugar through a coffee filter" to achieve castor sugar. Wow!! would need magic to do this...maybe "run granulated sugar through a blender or coffee grinder" instead?? Or in Canada, just buy yourself some Berry Sugar. That is what castor sugar is... icing sugar in Britain is called confectioner's sugar. I would also have liked to see pictures of the finished product!!