Weekly Recipes Straight To Your Email, Subscribe!

Method

1. Prepare the jellies following packet instructions. Pour jelly mixture into a bowl. Refrigerate until set.

2. Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard.

3. Add a layer of chopped hot-cross buns and then the raspberries.

4. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.

5. Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.

Ingredients

2 x 85g packets raspberry jelly

900g tub thick vanilla custard

4 Yarrows Chocolate Hot-Cross Buns, chopped into 2cm pieces

1 ½ cups frozen raspberries

12 Honey Jumble biscuits

Ingredients

2 x 85g packets raspberry jelly
900g tub thick vanilla custard
4 Yarrows Chocolate Hot-Cross Buns, chopped into 2cm pieces
1 ½ cups frozen raspberries
12 Honey Jumble biscuits

Method

  1. Prepare the jellies following packet instructions. Pour jelly mixture into a bowl. Refrigerate until set.
  2. Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard.
  3. Add a layer of chopped hot-cross buns and then the raspberries.
  4. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.
  5. Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.

Notes

Tip

Make the jelly 4-5 hours ahead, or the day before assembling these trifles

Tips

Did you enjoy this recipe?

Click on a star to rate it!

Average rating 3.8 / 5. Vote count: 32

No votes so far! Be the first to rate this recipe.

4 Reviews

Leave a Review

Love these healthy recipe ideas?

Join today for exclusive healthy recipes and tips that matter to locals like you.

Fresh recipe ideas straight to your inbox.

Subscribe for free delicious weekly recipes, plus the latest offers, competitions and more!