If you want a very simple dessert, omit the jelly and serve the rhubarb compote with whipped cream or crème Chantilly instead of the custard.

4 Carefully pour over the custard. 5 Decorate with blobs of softly whipped cream and sprinkle with flaked almonds. Serve chilled. 1 Cut either side of the central flat stone and peel the skin from ...

Making the layers for a showstopping English trifle can be time-consuming and tricky. This handy shortcut makes the process ...

A real custard made with egg yolks and cream is truly delicious and really quite easy to do. I add a bit of orange peel to mine to give it a little zing. Be careful when cooking the custard to not ...

then the rest of the fruit and top with the rest of the custard Chill really well, best really overnight When ready to serve, whip the double cream, icing sugar and vanilla together, do not over whip.

She used cream fresh from the the cowshed to make the custard, and the jelly was made from home-grown strawberries or plums. Needless to say, the sponge was also made from scratch. The trifle ...