I tried Mrs. Beeton's Indian Trifle this week, and I must say, the technique was a delightful mix of old and new. I found the rice flour mixture surprisingly reminiscent of a modern-day pudding, but with a unique, delicate texture that I wasn't expecting. The star-shaped cutout was a charming touch, and I appreciated the opportunity to practice my basic piping skills with the custard. I used a small star tip to create a simple pattern, which added a nice visual element to the trifle. This recipe would be a hit with anyone looking to impress at a dinner party or potluck. The almond strips and brightly-coloured jelly (I used a vibrant mango flavour) added a festive touch, and the trifle held up well in the fridge overnight. Next time, I think I'll experiment with different shapes for the rice flour base and perhaps even attempt a layer of sponge cake for added texture. I'm already looking forward to trying more of Mrs. Beeton's creative confections.