The trouble with a good trifle is that one helping just isn’t enough, and as it is one of the most filling dishes known to man, this can lead to a condition of extreme seam-stretching. Nor, in its magnificence, is it something to eat all the time. Perhaps one day a month should be set aside as Trifle Day, when it becomes the entire contents of supper . . . with perhaps a salad of spinach sprinkled with Brewers’ Yeast as a sop to one’s conscience.
No doubt everyone has a favourite ki