Easter trifle

This recipe is a great way to use the abundance of hot cross buns available around Easter time.

  • 30 mins preparation
  • Serves 6
  • Print


Easter trifle
  • 3 chocolate hot cross buns
  • 85 gram packet berry-flavoured jelly crystals
  • 825 gram can pear slices in natural juice
  • 500 gram store-bought thick vanilla custard
  • 300 millilitre thickened cream
  • 1 tablespoon caster sugar


Easter trifle
  • 1
    Prepare jelly as directed on packet; refrigerate until set, then cut into cubes.
  • 2
    Cut 3 chocolate hot cross buns into approximately 1.5cm cubes. Set aside about 1 cup of the bun cubes for garnish. Sprinkle remaining cubes over base of a 7-cup capacity glass serving bowl.
  • 3
    Layer drained pears, diced jelly and custard over bun cubes. Cover and refrigerate trifle until required. Just before serving, lightly toast reserved bun cubes and allow to cool.
  • 4
    Beat cream and caster sugar together until soft peaks form. Spread cream over custard layer and sprinkle top with toasted bun cubes.

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