How to make the royal family's favorite meals at home, from the Queen's chocolate cake recipe to Meghan Markle's maple glazed wedges

According to the royal pastry chefs, the Queen's scones are usually served with sultanas in them.

Here's the full recipe, shared on the royal family's official Instagram account:

Every year at Garden Parties across The Royal Residences, over 27,000 cups of ☕️, 20,000 and 20,000 slices of are consumed! The Royal Pastry Chefs are happy to share their recipe for fruit scones, which traditionally would be served at Buckingham Palace every summer. Remember to tag us in your #royalbakes creations! : -500g Plain Flour -28g Baking Powder -94g Butter -86g Sugar -2 Whole Eggs -140ml Butter Milk -100g Sultanas - a type of raisin (Cover in hot water and leave to soak for 30 minutes) : -Preheat oven to 180 C -Mix the flour, baking powder, butter and sugar together in a bowl, until a crumb is formed -In a separate bowl, whisk the eggs and buttermilk together -Add the liquid to the crumb mixture -Continue to mix the dough, until it is smooth -(Optional) Add the sultanas, and mix until evenly distributed 1Remove the dough from the bowl, flatten the dough and cover -Leave to rest for approximately 30 minutes -Roll out the dough to a thickness of 2.5 cm and cut to desired shape -Rest the scones for another 20 minutes -Gently egg was the top of the scones -Bake in the oven for 10-12 minutes until golden brown -Cool before serving with jam and clotted cream Enjoy!

A post shared by The Royal Family (@theroyalfamily) on May 19, 2020 at 11:34am PDTMay 19, 2020 at 11:34am PDT

The Duchess of Sussex shared the recipe in an interview with Grazia back in 2015, where she gave tips on how to host the perfect Christmas.

"If you're like me, you end up buying way too much of everything for holiday meals. So whether you have leftover sweet potatoes or simply want to revamp the classic holiday side, these maple glazed potato wedges are crave-worthy," Markle said.

"With the slight kick from cayenne and the brightness of the added lemon, they will be a crowd favorite."

Here's the recipe in full:

Ingredients:

Two medium sweet potatoes

two tbsp of olive oil

juice of half a lemon

one tbsp of maple syrup

1/2 tsp of cayenne pepper

Himalayan sea salt

handful of pepitas.

Method:

"Slice the potatoes into wedges and coat with the mixture of oil, lemon juice, and maple. Toss and then coat with the sprinkle of cayenne and salt to your liking. Lay onto a parchment lined baking sheet and bake for a half hour at 425 Fahrenheit for 30 minutes.

"At the 15 minute mark, toss the potatoes and add the handful of pepitas for crunch and texture. They will be beautiful, browned and crisp, and ready to devour."

"This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far," McGrady told Today Food.

"This cake is probably the only one that is sent into the royal dining room again and again until it has all gone."

Here's the recipe:

Ingredients:

1/2 teaspoon butter, for greasing the pan

eight ounces rich tea biscuits or sweet cookies

four ounces unsalted butter, softened

four ounces granulated sugar

four ounces dark chocolate

one egg

Frosting:

eight ounces dark chocolate, for coating

one ounce chocolate, for decoration

Method:

Lightly grease a 6-inch-by-2½-inch cake ring with the butter and place on a tray on a sheet of parchment paper.

Break each of the biscuits into almond size pieces by hand and set aside.

In a large bowl, combine the butter and sugar until the mixture starts to lighten.

Melt the four ounces of the dark chocolate and add to the butter mixture, stirring constantly.

Add the egg and beat to combine.

Fold in the biscuit pieces until they are all coated with the chocolate mixture.

Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.

Chill the cake in the refrigerator for at least three hours.

Remove the cake from the refrigerator and let it stand.

Meanwhile, melt the eight ounces of dark chocolate in a double boiler or saucepan on the stovetop over low heat. Slide the ring off the cake and turn it upside down onto a cake wire.

Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.

Allow the chocolate to set at room temperature.

Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.

Melt the remaining one ounce of chocolate and use to decorate the top of the cake.

Although specified as an Easter recipe, these cookies can be made to fit any occasion or time of year — simply change the shape and the decorative ingredients to something more fitting.

The royal pastry chefs shared the full recipe in the Instagram post below.

The Royal pastry chefs are excited to share their 'Spiced Easter Biscuits' recipe with you to enjoy over the Easter weekend. Chefs hats at the ready, let us see your creations by tagging #RoyalBakes! Find the full recipe and method below: Biscuit base: 350g plain flour 5g bicarbonate of soda 10g ground ginger 5g cinnamon 125g unsalted butter 175g light soft brown sugar 1 egg 60g golden syrup Icing: 2 egg whites 600g icing sugar Food colouring of your choice! Biscuit Method: • Preheat the oven to 170 C // 340 F • Mix together the flour, bicarbonate of soda and spices in a bowl • Add the diced butter and mix until a crumb texture • Add the sugar • Once all of the above is combined, add the egg and golden syrup • Mix until a dough is formed • Roll the dough to a thickness of 5mm • Use biscuit cutters or a paper pattern to cut into desired shape • Place the biscuits on a non-stick mat, or parchment paper and bake on the middle shelf for 12-15 minutes • Bake until the biscuits maintain their shape when touched and are golden in colour • Cool completely before icing Icing Method: • Add 1 egg white to 600g of icing sugar and beat until smooth • The icing should pipe smoothly and be able to hold when piped as a line • To cover all the biscuits with icing add extra egg white to thin the mixture • Decorate and enjoy! #Easter #EasterBunny

A post shared by The Royal Family (@theroyalfamily) on Apr 10, 2020 at 2:06am PDTApr 10, 2020 at 2:06am PDT

Here's the recipe in full, shared by Markle in an interview with Grazia:

Ingredients:

Four cups unsweetened almond milk (you can make your own by blending raw almonds with milk and straining it)

one tsp of cinnamon + 1 tsp cardamom + 1tsp of powdered ginger

1/2 tsp of clove

6-8 dried dates soaked in water

your favorite bourbon

cinnamon sticks for garnish.

Method:

"Blend all ingredients (except the alcohol) in a powerful blender and then move to a small saucepan. Heat at a low temperature until heated and then add 4-6oz into the pot depending on your friends' palates.

"Pour each drink and garnish with a cinnamon stick. If you prefer this drink cold, then omit the heating and shake it hard in a cocktail shaker and serve in champagne glasses with a cinnamon/sugar rim on the glass. Super pretty and equally delicious!"

The duchess hasn't shared the exact recipe for her version of banana bread, however, there are two special ingredients she uses that you can implement in your own: chocolate chips and ginger.

Insider's Nasha Smith tried the ingredients in her own recipe, and the results looked pretty tasty.

Read more:

I made banana bread with Meghan Markle's secret ingredients, and it was delicious

A former royal chef will teach you how to make the Queen's favorite scones in a free 'cooking under quarantine' class

Here's everything Meghan Markle eats and drinks for breakfast, lunch, and dinner

I took a 'quarantine etiquette' class with the royal family's former butler, and it completely changed my lockdown experience