30 mins preparation + chilling time | Serves 6
Ingredients:
- 3 chocolate hot cross buns
- 85g packet berry-flavoured jelly crystals
- 825g can pear slices in natural juice
- 500g store-bought thick vanilla custard
- 300ml thickened cream
- 1 tablespoon caster sugar
Method:
- Prepare jelly as directed on its packet; refrigerate until set, then cut into cubes.
- Cut chocolate hot cross buns into approximately 1.5cm cubes. Set aside about 1 cup of the bun cubes for garnish. Sprinkle remaining cubes over the 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 the cream over the custard layer and sprinkle the top with toasted bun cubes.
