Hot Cross Bun Easter Trifle

clock 20 minutes + 10 minutes bowl Serves 10


  • 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
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  • 1. Prepare jelly as per packet instructions. Refrigerate until set, then cut into cubes.

  • 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.

  • 3. Drain the pears, reserving 2 tablespoons of the liquid. Cut pears into slices.

  • 4. Layer pears, reserved liquid, jelly and custard over the bun cubes. Cover and refrigerate trifle until required.

  • 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.

  • 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.

  • Tip:

  • Leftover hot cross buns can be stored in a re-sealable bag and frozen.


  • • Energy 1945Kj • Protein 9g • Total Fat 21g • Saturated Fat 13g • Carbohydrates 57g • Sugars 36g • Sodium 191mg

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