Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. Preheat the oven to 180C/160C Fan/Gas 4 and line a ...

Curd tarts were traditionally baked for Whitsuntide, when many Yorkshire villages held feasts and fair days. The filling was originally made from ‘beestings’, the first, very rich milk from newly ...