Trifle

Is there any dish less suited to its name than trifle? This glorious spectacle of a pudding is neither slight nor trivial. Or frivolous either. It requires hard work (baking the sponge, making the custard) and dedication. And it’s miles removed from the school version, a sorry travesty and depressing mix of tinned fruit and lurid yellow custard (mixed from custard powder). Trifle has a long history, starting out as the bastard child of tipsy cake (sponge bathed in booze) and basic custard,