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. 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-brodoThis week’s sponsor:Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK Hosted on Acast. See acast.com/privacy for more information.