Hot Cross Bun Easter Trifle

Ingredients
- 85g packet berry flavoured jelly crystals
- 500ml boiling water
- 6 chocolate hot cross buns
- 825g can pear halves
- 750g store-bought thick vanilla custard
- 300ml cream
- 1 Tbsp caster sugar
Method
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1. Prepare jelly as per packet instructions. Refrigerate until set, then cut into cubes.
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2. Cut hot cross buns into 1.5cm cubes. Set aside about half of the cubes for garnish. Sprinkle remaining cubes over the base of a 2L capacity glass serving bowl.
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3. Drain the pears, reserving 2 tablespoons of the liquid. Cut pears into slices.
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4. Layer pears, reserved liquid, jelly and custard over the bun cubes. Cover and refrigerate trifle until required.
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5. Preheat oven grill to a high heat. Place remaining bun cubes in a single layer on a roasting dish. Cook until lightly toasted on all sides, turning occasionally. Allow to cool.
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6. When ready to serve, beat cream and sugar together with an electric mixer until soft peaks form. Spread cream over custard layer and place toasted bun cubes on the top.
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Tip:
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Leftover hot cross buns can be stored in a re-sealable bag and frozen.
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PER SERVE
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• Energy 1945Kj • Protein 9g • Total Fat 21g • Saturated Fat 13g • Carbohydrates 57g • Sugars 36g • Sodium 191mg