This is one option, but another is store-bought pastry from the freezer or the chiller. The experts I spoke to generally agreed that chilled and frozen pastry is better than pre-baked shells.

Place the cut biscuits on the preheated baking sheet. Brush the tops with a little extra buttermilk for a golden finish. Pop ...

Roll into a ball, coat with flour to stop it sticking and set aside. Take the chilled pastry out of the fridge and roll, fold and turn twice as before. Wrap in cling film and return to the fridge ...

Prick the base all over with a fork, then chill in the fridge for 15 minutes. Line the chilled pastry case with baking paper and baking beans, then bake in the oven for 12-15 minutes, or until the ...

In a large bowl, whip heavy cream to stiff peaks. Fold chilled pastry cream into whipped cream. Assemble the trifle: Spread one quarter of the cream mixture evenly across the bottom of a trifle dish.