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...become a complex confection of wine-soaked biscuit, topped with custard, syllabub and a scattering of comfits. In fact, all the major foods of the dessert course served up in one dish. The following is Elizabeth Raffald's recipe in her own words. It uses a syllabub topping made from the recipe above. To make a trifle Put three large macaroons in the middle of your dish,...

...become trapped in the past. They believed that the new machine age demanded a new architecture. In 1919, Walter Gropius founded the Bauhaus School in Weimar, Germany. This academy of architecture and design, although only in existence for fourteen years, established a tremendous reputation amongst the avant garde for its creative approach to architecture and design, a...