Sweet Bonfire Night tradition that would bring Prince William and Harry together every year
The tradition would previously bring the now feuding brothers together
Back in the day, it didn’t take much to bring Prince William and Prince Harry together. In fact, when they were younger, a small but sweet tradition was all it took for the siblings to mark Bonfire Night together on November 5.
A former palace chef has dished the dirt on the delicious dessert that would win over Prince William and Prince Harry on Bonfire Night.
Prince William and Harry’s special Bonfire Night tradition
Darren McGrady posted the recipe onto his YouTube channel, where he often shares insights and recipes from his time working for the royals between 1982 and 1993.
He previously lifted the lid on a yummy dessert that William and Harry would indulge in together. McGrady described how he would make it specially for the boys and serve it with lashings of custard.
“Bonfire cake is a delicious rough and rustic cake with a distinct muscovado toffee flavour, and apples glistening away like embers in the fire.
“I don’t know where Bonfire Cake came from. It doesn’t look like a bonfire or anything, but it does have those glistening apples on the top and it tastes so good!
“It’s probably still one of my favourite apple cakes today.
“I remember making the Bonfire Cake at Sandringham and Buckingham Palace for the Queen and the Royal Family.
“I’d serve it for afternoon tea and William and Harry used to enjoy it too.
“We’d put it on the menu and send it up to the royal nursery where they enjoy it with lashings of custard.
How to make William and Harry’s favourite Bonfire cake
Darren described how he would peel apples and cut them into little dices the night before, where he would store them in the fridge.
He would then make the batter the following morning, made up of self-rising flour, cinnamon, a little salt, and some sugar.
Darren said in his Youtube video: “I’m using muscovado sugar. Muscovado sugar has that gorgeous molasses smell and flavour to it, it’s so rich – it’s just a holiday indulgence and it’s unrefined cane sugar that contains natural molasses.
“It’s got a rich brown colour and a real moist texture when it cooks – it smells absolutely gorgeous!”
Once all of those were mixed up together, he would add the butter, which he would have tried to get to room temperature beforehand.
Darren added when he would then add the apples: “Don’t worry if they start to go brown, it won’t matter once they start cooking – no one will notice.”
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The former palace chef noted: “Apples were in abundance at Sandringham because King George VI, the Queen’s father, started an orchard there in the 1930s.”
He would then add in the milk, then the egg and then the raisins, and stir everything together, before placing evenly on a greaseproof tray.
Darren said of the recipe: “We have boxes of apples delivered to the kitchens to supply the royal table all over Christmas and new year.”
He then instructed that the cakes should be cooked in the oven at 350 degrees Fahrenheit for about 15 to 20 minutes, until nice and firm.
They can then be sprinkled with a touch of sugar.
Darren said of serving up his dish to the royals: “I like to serve mine as a royalty cake with some English clotted cream just slathered over the top.”
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