Easter trifle recipe

Treat the family this autumn with this tasty recipe

30 mins preparation + chilling time | Serves 6



  • 3 chocolate hot cross buns
  • 85g packet berry-flavoured jelly crystals
  • 825g can pear slices in natural juice
  • 500g store-bought thick vanilla custard
  • 300ml thickened cream
  • 1 tablespoon caster sugar


  1. Prepare jelly as directed on its packet; refrigerate until set, then cut into cubes.
  2. Cut chocolate hot cross buns into approximately 1.5cm cubes. Set aside about 1 cup of the bun cubes for garnish. Sprinkle remaining cubes over the base of a 7-cup capacity glass serving bowl.
  3. Layer drained pears, diced jelly and custard over bun cubes. Cover and refrigerate trifle until required. Just before serving, lightly toast reserved bun cubes and allow to cool.
  4. Beat cream and caster sugar together until soft peaks form. Spread the cream over the custard layer and sprinkle the top with toasted bun cubes.

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