Name: Easter trifle
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 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

Ingredients

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

Method

Prepare jelly as directed on packet; refrigerate until set, then cut into cubes.

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.

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.

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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Ingredients

Method

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