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Hot cross bun trifle
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Indulge in a stunning Easter hot cross trifle with juicy pears, creamy custard, whipped cream, and tangy raspberry syrup.
Ingredients:
  • 60g (1/2 cup) frozen raspberries
  • 60ml (1/4 cup) boiling water
  • 100g (1/2 cup) caster sugar
  • 4 Bartlett pears, peeled, cored, cut into 8 wedges
  • 7 hot cross buns, toasted, torn into pieces
  • 600ml ctn thickened cream, whipped
  • 750ml (3 cups) thick custard
  • Caramel topping, to serve
  • Small caramel chocolate eggs, to serve
Instructions:
  • Puree the raspberries with boiling water in a food processor until smooth. Strain the mixture through a fine sieve into a bowl to remove the seeds.
  • In a large saucepan, combine sugar and 1/2 cup of water. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture boils. Add the pear and raspberry mixture, bring to a boil, then simmer on medium-low heat for 15 minutes until the pear is tender. Allow it to cool before serving.
  • Transfer the pear to a bowl using a slotted spoon, then return the raspberry mixture to medium heat and simmer for 10 minutes or until reduced by half.
  • Cover the base of a 3.75L (15 cup) trifle bowl with hot cross buns. Spread half of the cream over the buns and drizzle with raspberry syrup. Stand the pear against the side of the bowl. Fill the center with the remaining hot cross buns.
  • Spread the custard and remaining cream over the top. Drizzle with caramel topping and finish by adding the chocolate eggs.

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