Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen.
Christopher Kimball’s Milk Street Radio
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Show Notes
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.
Get this week’s recipe for Passatelli in Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodo
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