A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, ...

Making the layers for a showstopping English trifle can be time-consuming and tricky. This handy shortcut makes the process ...

Grease a 20cm/8in square cake tin and line the base with ... stir in the cream and simmer for 3 minutes. To make the custard, heat the cream, milk and vanilla extract in a small, heavy-bottomed ...

The cake will keep in the tin and it is so wonderful ... ingredient and plant-based alternatives. Gareth Whitton's vanilla custard tart is iconic. With buttery pastry and a creamy filling, it ...

Wonderful served warm as a pudding with cream, custard or ... 23cm/9in springform cake tin with butter and line the base with baking paper. Put the butter, sugar, eggs, vanilla or almond extract ...