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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.

Top Tip

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

Tips

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