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