New photo Four Generation of the Royal Family


Her Majesty Queen Elizabeth II was joined by her son Prince Charles of Wales, her grandson Prince William, Duke of Cambridge and her great-grandson Prince George of Cambridge to support the launch of The Royal British Legion’s “Together at Christmas” initiative in the Music Room at Buckingham Palace on Wednesday, 18 December 2019.

The Queen is Patron of the British Legion.

New photos show the Four generations of The Royal Family – Queen Elizabeth, Prince Charles, Prince William, and Prince George – during a cooking session to prepare special Royal British Legion Christmas puddings with the four representing a cross-section of those supported by the Legion, from the children of service personnel, to Second World War veterans.

The photos were taken on the same day of The Queen’s Christmas Lunch 2019.

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The “Together at Christmas” initiative is designed to provide extra support to the Armed Forces and veteran communities at annual festive ‘get togethers’ across the charity’s network of outreach centres.

The Royal British Legion (RBL), sometimes called The British Legion or The Legion, is a British charity providing financial, social and emotional support to members and veterans of the British Armed Forces, their families and dependants.

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The pudding making was led by a Legion care home chef Alex Cavaliere and attended by veterans – Colin Hughes, Liam Young, Lisa Evans and Barbara Hurman.

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Buckingham Palace released a new video of Her Majesty Queen Elizabeth II, Prince Charles, Prince William and Prince George as they took part in the pudding stir.

Update!!! January 3, 2020

New Four Generation Photo

To mark the start of a new decade, a new portrait has been released of Her Majesty The Queen and Their Royal Highnesses The Prince of Wales, The Duke of Cambridge and Prince George.‬ The portrait was taken by Ranald Mackechnie in the Throne Room at Buckingham Palace.

From Kensington Royal:

“Happy New Year!
A new portrait of The Queen and The Prince of Wales, The Duke of Cambridge and Prince George has been released to mark the start of a new decade.
Wishing all of our followers a happy and healthy 2020! “

Royal British Legion Christmas Puddings Recipe

The puddings will become the centrepieces of 2020’s get togethers, and form part of 99 puddings distributed across the charity’s network in the United Kingdom and the Commonwealth – also marking The Royal British Legion’s 99th year.

Chef Alex Cavaliere created a new Royal British Legion recipe for the launch, with the Royal Family uniquely adding poppy seeds to the mixture, in a nod to the iconic symbol of Remembrance.

Makes 1 pudding with 8-10 portions


Sultanas 120g 
Currants 120g
Raisins 120g
Mixed peel 80g
Suet 120g
Breadcrumbs 80g 
Flour 60g
Crystallised ginger 10g 
Prunes 20g
Ground almonds 10g 
Large egg x 1
Pinch of salt
Brown sugar 80g     
Oranges x 1
Half a lemon 
Apples 150g
Mixed spice 2.5g
Stout 75ml
Rum 5ml
Brandy 5ml
Madeira 12.5ml
Sherry 12.5ml
Milk 2.5ml
Pinch of poppy seeds 


  1. Chop the suet and crystallised ginger
  2. Peel, core and finely chop the apples
  3. Wash and dry the dried fruit, stone and chop the prunes
  4. Grate the zest and squeeze the juice from the oranges and lemons
  5. Sieve together the flour, salt, mixed spice and add all the other dry ingredients; dried fruit, suet, breadcrumbs, mixed peel, chopped crystalised ginger, apples, prunes, brown sugar, orange and lemon zest
  6. Make a bay in the centre, mix the eggs with the milk, brandy, rum, stout, madeira, sherry, orange and lemon juices and pour into the bay
  7. Mix all the ingredients thoroughly together, cover with a cloth and allow to stand in a cool place for twenty four hours
  8. Oil pudding basins and three quarters fill each one with the mixture; divide between the greased basins
  9. Cover with greaseproof or silicone paper and steam or boil for four hours
  10. Remove from the steamer and, if not for immediate use, recover with fresh paper and store in a cool dry place until required
  11. When required for use reboil or steam for a further two hours

Recipe from British Royal Legion

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