
A Trifle fit to grace your Christmas table – Ginger and Poached Pear Trifle with Muscovado Custard and Syllabub Cream.
Ginger and Poached Pear Trifle with Muscovado Custard and Syllabub Cream
This is no mere trifle I can assure you. Even those of you usually distressed by the very thought of a trifle will find comfort in this rendition (apologies to Pascal, Pensee no. 136 (Pascal 1932)). Continue reading