Prep time:

Cooking time: 30 minutes

Total time:

Serves: 6

340g Blueberries

160g Raspberries

120g Icing Sugar (sieved)

1 x 3 Egg Whisked Sponge

6tbsp Sherry

300ml Double Cream (whipped softly)

20 Pecan Nuts

2tbsp Maple Syrup

250ml Double Cream

250ml Full Fat Milk

1 Vanilla Pod (cut and de-seeded)

6 Egg Yolks

2tbsp Caster Sugar

2tbsp Cornflour (sieved)

Juliet Bidwell creates a twist on a traditional trifle

  • pictures: David Merewether

Daisy cupcakes

These are an indulgent treat after the fasting of Lent. Change the amount of buttercream if needed – the ratio is twice the amount of icing sugar to butter, which makes it easy to adjust.

Cheesy chicks

Almost too cute to eat, these are surprisingly easy to make and have gone down well with my testers, as the main ingredients are cheese and potato.

Flowerpot carrot cakes

These little carrot cakes are made in paper cake cases, then popped into tiny flowerpots for a seasonal twist. They were made using standard muffin cases and 6.5cm diameter terracotta flowerpots, but they will taste the same in straightforward cupcake...