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This is Prince Harry’s favourite dessert

For 15 years, Chef Darren McGrady was the private chef to Queen Elizabeth, Prince Phillip, Princess Diana, Prince William and Prince Harry. Now, he’s giving you the royal treatment in his new cookbook.

The Royal Chef at Home is his one-stop shopping for seasonal meals guarantees to please whether your meals are big or small, and he recently brought a few treats to the Your Morning kitchen.

Watch in the above video clip as Chef McGrady shares some of his incredible stories from his time working at the palace, and find his royal recipes below.



Caramel Banana Cake

Banana and caramel go great together and this cake never seems to last longer than a day in my house. It’s perfect with a strong cup of tea. If that doesn't convince you to give it a try, maybe this will: this cake is also a favourite of Prince William and Prince Harry.

Makes 24 bars

For the cake

  • 1/2 cup + 2 teaspoons butter, for greasing the pan
  • 3/4 cups light brown sugar
  • 2 eggs
  • 1 cups mashed bananas (about 3 small)
  • 1 ½ cups self rising flour
  • 1 teaspoon baking soda
  • ¾ cup sour cream
  • 1 tablespoon milk
  • 1 teaspoon vanilla paste or extract


For the frosting

  • ¾ cup unsalted butter
  • 1 cup light brown sugar
  • ¼ cup sour cream
  • 3 cups powdered sugar
  • 1 teaspoon vanilla paste or extract



  1. Preheat the oven to 350ºF. Grease a sheet pan tray (9 ½ x 13).
  2. Prepare the cake by creaming the butter and sugar using an electric mixer until light and fluffy. Add the eggs and banana and beat together. Stir in the flour, soda, sour cream, milk and vanilla paste until there are no lumps and the batter is smooth.
  3. Pour into the prepared tray and bake in the center of the oven for about 40 minutes or until the cake springs back when touched and is a golden brown.
  4. Allow the cake to cool completely before frosting.
  5. Prepare the frosting by melting the butter and sugar in a pan. Stir without boiling for about 2 minutes. Add the sour cream, bring to a boil. Remove from the heat and stir in the powdered sugar and vanilla paste. Leave the frosting to cool slightly and thicken before carefully frosting the cake. Cut into fingers and serve.



Sticky Toffee Pudding
This is a classic English dessert and a favourite of the Duchess of Cambridge.

Serves 6

For the sauce

  • 1 ½ packed cups dark brown sugar (Muscovado sugar is best)
  • 1 cup unsalted butter
  • ½ cup + 1 tablespoon heavy cream


For the pudding

  • 1 cup + 2 tablespoons chopped dates
  • 1 teaspoon baking soda
  • ½ pint boiling water
  • 4 tablespoons butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla paste or extract
  • 1 egg
  • 2 cups + 2 tablespoons all purpose flour
  • 1 teaspoon baking powder
  • 1 quart capacity English pudding basin or casserole dish, greased



  1. Prepare the sauce first by adding all of the ingredients to a heavy bottomed pan. Stir over high heat until everything is combined. Bring to a boil and simmer for 4 minutes. Pour about 1 ½ cups of the sauce into the greased pudding basin or casserole dish and allow to cool. Save the remaining sauce to pour over the finished pudding.
  2. FOR THE PUDDING Place the dried dates in a bowl with the baking soda and the boiling water. Stir until the soda dissolves and leave to cool. This can be done a day ahead.
  3. Cream the butter and sugar until light and fluffy, add the egg and vanilla and keep beating. Fold in the flour and baking powder followed by the date mix. Spoon the mix into the basin or casserole dish on top of the cold sauce.
  4. To steam the Pudding in a double boiler: Place the pudding in a double boiler for about 1 ½ hours and until a skewer inserted into the pudding comes out clean. Don't forget to check the double boiler from time to time making sure there is water in the bottom. When the pudding is ready, reheat the remaining sauce. Invert the pudding onto a warm plate and pour over the sauce. Serve with clotted cream, whipped cream or ice cream.
  5. To bake the Pudding in the oven: Preheat the oven to 350ºF. Cover the top of the casserole dish with a sheet of parchment paper and then a layer of aluminum foil. Fold it loosely on the top of the casserole dish. Once covered, place the casserole in the middle shelf of the oven for about 30-40 minutes or until a skewer inserted in the middle comes out clean. Carefully remove the pudding from the oven, remove the parchment and aluminum foil and spoon the pudding onto warm serving plates. Pour the sauce over top and serve along with whipped or clotted cream, or ice cream.


Lavender Shortbread
Makes about 8 – 10 portions of shortbread


  • 1 ½ cups flour
  • ¾ cup cornstarch
  • Zest of 1 lemon
  • 2 teaspoons lavender flowers, fresh or dried
  • 1 cup powdered sugar
  • 2 sticks unsalted butter
  • ¼ cup sugar
  • 1 teaspoon lavender flowers fresh or dried
  • 1 shortbread pan (If you don’t have a shortbread pan you can roll out the dough ½-inch thick and use cookie cutters)



  1. Preheat the oven to 350ºF.
  2. Sift the flour, cornstarch, lemon zest, lavender flowers and sugar into a large bowl. Cut the butter into small pieces and rub the butter and flour mixture between your fingers until it starts to form a shaggy ball of dough.
  3. Lightly dust a shortbread pan with flour and press the paste into the pan. Trim off any excess and prick the top of the shortbread all over with a fork. This will help with cooking the shortbread evenly.
  4. Bake for about 20 minutes until golden brown. Remove from the oven and cut the shortbread into wedges, but only going of the way through. Sprinkle with granulated sugar and lavender flowers and place on a cooling wire to cool completely.


All recipes courtesy of The Royal Chef at Home.