Easter
Hot Cross Bun Trifle
An Easter twist on the festive classic, a great way to use up left over hot cross buns
An Easter twist on the festive classic, a great way to use up left over hot cross buns
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Preparation time2 minutes![difficulty]()
Difficultymedium![]()
6 portions
- 1 can mandarin segments in juice, drained
- 700ml orange flavour jelly
- 3 hot cross buns
- 3 tbsp marmalade
- 800ml lactose-free/dairy-free custard
- 270ml FLORA Thickened Cream
- 1 tbsp icing sugar
- 5g toasted flaked almonds
- Freshly grated orange zest
- Halve the hot cross buns and spread a generous amount of marmalade over the base and sandwich the top back on. Cut into 4cm cubes. Arrange the hot cross bun pieces on the base of a trifle bowl and scatter over the mandarin segments, pour over the jelly and refrigerate for 1 hour until the jelly has firmly set.
- Once the jelly has set, spoon over the custard and return to the fridge.
- Whip together FLORA Cream and icing sugar until soft peaks have formed. Remove the trifle from the fridge and spoon the cream mixture over the top, starting from the outside working into the middle.
- Scatter over the flaked almonds and freshly grated orange zest. Chill for at least 1 hour before serving.
