A popular British dessert from Cooking Light Magazine. Posted for ZWT-8-Great Britain. The recipe says that you can prepare the cranberry portion and the pastry cream up to three days ahead. Then simply assemble and refrigerate the trifle up to 24 hours before you plan to serve it. Prep time does not include cooling time for custard.
Tart marmalade is delicious on scones or breakfast breads. This recipe produces classic British-style bitter marmalade. If you prefer less bitterness, use only half the grapefruit rind called for in the recipe. Keep in mind that the mixture will thicken as it cools. Recipe from Cooking Light Magazine and posted for ZWT-8-Great Britain
Recipe is from the Great British Cookbook and is posted for ZWT-8-Great Britain. This recipe calls for a whole chicken, but only uses the breast meat; therefore, you may want to just substitute skin-on chicken breast to get the rich broth and remove the skin after cooking.
From my "Cookies and Bars" cookbook. Not sure where this dessert originated; however, the ingredient list (and the picture) sound delicious. Sounds very rich and decadent -- perfect for the holidays. Prep time does not include refrigeration time. Note: Tiffin is an English dessert.