I have been promising recently a blog post for subscribers containing my recipe for digestive biscuits, it’s taken me a little longer to write it up than I expected, but here it is.
This blog post complements the podcast episode ‘A Dark History of Sugar Part 2’ on the British Food History Podcast.
Read more of this content when you subscribe today.
To subscribe please visit the Support the Blog & Podcast tab.
This post complements the episode ‘Christmas Special 2021: Christmas Pudding’ on The British Food History Podcast.
I used to believe that brandy butter – that infamous accompaniment to Christmas pudding and mince pies – was far too rich and sweet, and always preferred custard. I made a traditional Christmas pudding from a 19th century recipe and because it wasn’t as rich as modern day puds, I found the buttery sauce complemented the dessert perfectly – though I still prefer the rum butter.
Read more of this content when you subscribe today.
To subscribe please visit the Support the Blog & Podcast tab.
This post complements the episode ‘Forme of Cury with Christopher Monk’ on The British Food History Podcast.
This post is for subscribers only. Subscribers get access to my Easter Eggs tab – full of extra interviews, outtakes and other bits and bobs, as well as subscriber-only blog posts and recipe
Read more of this content when you subscribe today. Follow this link for more details.
Filed under Britain, cooking, food, Mediaeval Age, Podcast, Recipes, Uncategorized
British Food: A History 