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Culinary alchemist Heston Blumenthal makes his version of the common English trifle. Unimpressed by an instant trifle kit, Heston meets with food historian Ivan Day. Together they milk a cow into a bowl of cider in an attempt to recreate the trifles of yore. A trip to Spain secures the perfect sherry and gives Heston the idea to use black olives. Food scientist Jon Prinz uses a tampon to teach Heston what makes custard taste creamy, and Heston makes his own hundreds and thousands.
