Bavarian cream pudding (bavarois) dates to the early 1800s: based on crème anglaise, set in a mould with gelatine and whipped cream, it was an archetypal English dessert, which only became unfashionable after cheap powdered versions displaced it. Marie Holm, a passionate fan, has compiled menus flavoured and spiced with ingredients including rhubarb, rose geraniums, raspberries and salted caramel.