ne of this issue’s recipes caught my eye – the mouthwatering Black Forest Cake (page 26). It didn’t just make me dream of cake, though. It took me back to theI realised. It’s the same with another old party staple – Viennetta. After a buffet of party pies, sausage rolls and Devon sandwiches, the best glass bowls would come out and we’d finish off with a slice of the creamy frozen dessert. And if it was my nan Lou hosting, there’d be a homemade custard tart to enjoy too. It got the team thinking about other forgotten favourites. Jude’s mum Joan had a tasty Black Forest
