Chocolate orange hot cross bun trifle recipe
You won't believe that this booze-free show-stopper is ready in just 20 minutes! It's the perfect Easter centrepiece.
See method- Serves 14
- Takes 15 mins
- 378 calories / serving
Ingredients
- 6 Tesco Finest chocolate and salted caramel hot cross buns
- 170g Tesco Finest three-fruit marmalade
- 2 x 500g packs fresh custard
- 300ml pot whipping cream
- 4 large oranges, zested and segmented
- 3 tbsp caster sugar
- ½ tsp ground cinnamon
- 4 tbsp chocolate flavour sauce
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Shop ingredientsEach serving contains
- Energy
- 1585kJ 378.0kcal
- Fat
- 15g
- Saturates
- 10g
- Salt
- 0.5g
- Sugars
- 35g
of the Reference intake
Carbohydrate 51.0gProtein 6.3gFibre 2.8g
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Method
- Split the hot cross buns in half. Tear the bottom halves and two of the top halves into chunks and keep the remaining tops whole; set aside. Heat the marmalade in the microwave for 30-60 secs to loosen, then leave to cool until just warm to touch. Stir into the custard. Whip the cream to soft peaks with most of the orange zest.
- Put the caster sugar and cinnamon in a small saucepan with 3 tbsp water. Heat gently for 4-6 mins until syrupy, swirling the pan occasionally (don’t stir).
- Line a 3-4ltr trifle dish with the torn hot cross buns, then spoon over half the marmalade custard. Add a layer of orange segments (reserving a quarter to serve), then top with two-thirds of the cream and spoon over 3 tbsp chocolate sauce. Top with the remaining custard and cream; drizzle with the remaining chocolate sauce.
- Brush the bun tops with the cinnamon syrup, then place on top of the trifle with the remaining orange segments. Scatter over the remaining orange zest to serve.
- Tip: Assemble the trifle the night before, then top with hot cross bun lids and orange segments and zest to serve.
- See more Easter dessert recipes
