This old-fashioned pudding cake begins in a skillet with rhubarb compote, then a layer of cream and eggs lightened with ...

Typically, a trifle is made by creating a base layer of cake pieces soaked with alcohol, then adding a layer of fruit, followed by a layer of custard, and so on. However, the rules are not rigid ...

Return the custard to the pan and cook ... from the tin and place on a serving plate or cake stand. Remove the baking paper and decorate with fruit.

From the classic English trifle to the effortless American icebox cake and the elegant French entremet, layered desserts ...

Agave nectar and a maple syrup custard enhance ... For the cake, preheat the oven to 170C/150C Fan/Gas 3. Grease a deep 30x20cm/12x8in baking tin and line the base and sides with baking parchment.