On a lightly floured work surface, unfold the pastry and roll it out a little thinner, to give a rectangle measuring about 25cm x 40cm. Trim the edges and cut a 3cm-4cm triangle off each corner. Place ...

Have ready a trifle bowl about 20cm across and 5cm deep or equivalent. Arrange the trifle sponges in the base, cutting to fit if necessary. To make the elderflower jelly: cut the gelatine leaves into ...