Imagine yourself as your reader — a novice cook who finds an appealing recipe for trifle in a popular magazine. It serves the number of people you are having for a dinner party. It’s perfect for your dessert. You think.
However, when you make it, there isn’t nearly enough custard to cover the cake like in the picture, and somehow it doesn’t have the flavour you anticipate. Naturally, you think you’ve done something wrong and doubt your ability.
While an experienced cook, like my assistant and friend (who actually had this experience), …