Show Notes
Featuring just a handful of ingredients, gooseberry fool is among the simplest of all desserts – but also one of the most beloved. But what makes a fool a fool? Why does it owe its existence in equal measure to medieval kitchen gardens and the Victorian fad for enormous gooseberries? And why have its tart ingredients recently fallen from favour?
In this episode of History’s Greatest Dishes, Emily Briffett and food historian Annie Gray chart the story behind this simple classic. They explore how the fruit-and-cream dish earned its place on the modern dining table – and, along the way, delve into Britain’s obsession with giving sweet dishes the rudest of names.
You can listen ad-free to this episode and more by subscribing to HistoryExtra Plus here: https://historyextra.supportingcast.fm/ Learn more about your ad choices. Visit podcastchoices.com/adchoices
More from History’s Greatest Dishes
From its roots in Birmingham’s south Asian communities in the 1970s to its meteoric rise to become one of Britain’s most popular curries, Balti marks a fusion between historical tradition and innovation.
Light as air, this neat sandwich of cake, jam and cream is often seen as emblematic of British baking – but its story is richer and more complex than its simple ingredients might suggest.
Think pizza has always been the ultimate crowd-pleaser? Think again. Before it became a global fast-food favourite, pizza was a humble Italian street food with a far more complicated backstory.
Welcome to History's Greatest Dishes – the series from HistoryExtra in which food historian Annie Gray chats with Emily Briffett about the origins of some of the most unusual, innovative and enduring delicacies.
Ever wondered who we have to thank for pineapple on pizza? Or whether the Victoria Sponge was really named after the long-reigning monarch?