Easter recipes

Easter trifle

This recipe is a great way to use the abundance of hot cross buns available around Easter time.
EASTER TRIFLE
6
30M

Ingredients

Method

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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