Clutch those pearls. Mary Berry — national treasure etc — says it’s fine to use ready-made custard. At the Cheltenham literary festival, where she’s promoting her latest book (they seem to come along every year), Love to Cook, she observed, “I’m happy to buy a carton of first-rate custard. And who would make puff pastry now?”
Even more dispiritingly, she was backed by Angela Harnett, a first-rate chef, who agreed that there are “some great custards out there” and added that “Puff pastry: I would do it at the restaurant but not at home”.
