Caster (or castor) sugar is superfine refined sugar. That makes it finer than granulated sugar but not as fine as confectiones sugar.
Caster sugar dissolves easily and so is used to give baked goods (especially meringues) a lighter texture.
If you don't have any or can't find caster sugar, you can pulse regular granulated sugar in a food processor to help break down the grains.
Recipe: Rhubarb Syllabub (Cook & Eat)
Recipe: Meringue Cookies (Cookthink)
Related Article: Meet the sugars
Whipping cream is another word for heavy cream.
Heavy cream has a high fat content -- between 36 and 40 percent -- that allows it to double in volume when whipped. Whipping cream is used to make whipped cream (or chantilly, which is slightly sweetened whipped cream).
Do not try to whip light cream, as it will not obey, no matter how hard you beat it.
A very stingy bishop indeed.
Traditional British port-drinking etiquette requires that the host pour for the person on his right, then pass the bottle to the person on his left (port side), and so on around the table. When your glass runs out, it's bad form to ask for more, and a thirsty drinker gets around this awkward moment by asking the person in the nearest vicinity of the bottle, "Do you know the Bishop of Norwich?"
Those who are aware of this quaint rhetorical custom will realize their error and merrily hand over the bottle. For the clueless who may answer no, the questioner gets to say, "He's an awfully nice fellow, but he never remembers to pass the port."
