Christmas dinner!

Well, not the official one of course. But we're off to a Christmas gathering tonight, where the dish of honour will be toad in the hole. Not just any old toad in the hole either. This one's made with sausages specially ordered from a butcher in Thirsk in North Yorkshire, which have a rich vein of black pudding running through them...not for the faint hearted, but extremely good!. And to top it all off, a trifle from the Nigel Slater school of cookery (bless the man - he advocates making trifle with bought-in tubs of custard...). So far, so calorie-tastic!

Still in dessert mode, these guys in Minnesota will undertake to ship you cream pies and filled pies across the world. How do they do that without the pie getting squished?