"A centrepiece dessert that you serve to your guests at the table is a wonderful gesture of hospitality and generosity," says Gilmore. "Trifle is a classic and served in a beautiful glass bowl it gives the lunch a sense of occasion." This recipe calls for eight individual metal pudding moulds for making the crème caramels, the custard element in this trifle. Start a day ahead to prepare the crèmes and the quince and jelly, and to soak the currants. The honey cream is named for the late Gretchen Wheen, a well-known beekeeper who used to own the farm.