Pasg hapus pawb! Happy Easter everyone! Easter is one of those beautiful celebrations throughout the year that is surrounded by delicious food, a time where indulgence is key & showstopping cakes or desserts a must (or at least it is in my kitchen anyway!).
But, as with any celebration it can come with a little excess & even waste. I hate food waste, literally almost anything (so long as it’s not growing anything new or furry) can be used up in some way in the kitchen. One of the most wasted foods at this time of year has to be hot cross buns.
Whilst we love them, we’ll usually end up buying too much of them or making a big batch that never gets fully eaten. Well, don’t throw them out quite yet, even if they’re a little stale & dry they’re great in a pudding or dessert.
That’s what I based this whole Easter trifle around, my stale hot cross buns. Determined not to waste a single one of them, & it’s been a bit warm for bun & butter pudding here in Wales this weekend, I created this layered delight to use them all up.
Layers of fruity hot cross buns, silky smooth chocolate custard, a sharp, fresh lemon jelly, piped whipped cream & chocolate eggs for good measure, all layered up to create a stunning Easter trifle, extending not only the life of your buns but also the indulgence of Easter.
(makes one large 88oz trifle bowl)
For the sponge layer:
- 4 hot cross buns
- (Optional) 4 tbsp amaretto or your favourite tipple
For the chocolate custard layer:
- 4 large egg yolks
- 200g caster sugar
- 400ml double cream
- 330ml whole milk
- 1 tsp vanilla extract
- 6 tbsp cocoa powder
For the lemon jelly:
- Juice of 3-4 lemons (enough to make up 150ml)
- Zest of 1 lemon
- 450ml water
- 120g caster sugar
- 6 gelatine leaves
For the topping & decoration:
- 500ml double cream
- A few candied or dried lemon slices
- Mini chocolate eggs
- 1 tsp cocoa powder
- Begin by breaking up your hot cross buns into bitesized pieces & layering them all across the bottom of your trifle bowl, pressing is down to create an even layer. If using alcohol, drizzle this over the buns too.
- To make the custard layer, in a large clean bowl whisk together the egg yolks & caster sugar until pale
- Place the cream, milk, vanilla & cocoa powder in a large saucepan & set over a medium heat to warm though but not quite to the boil
- Remove the warmed cream mixture from the heat & gradually pour it over the egg yolks in the bowl, whisking continuously as you do so
- Return the mixture to the saucepan & gently heat over a medium heat for around 10-15 minutes until the custard thickens, continue to stir it frequently to avoid any lumps developing
- Pour the custard over the sponge layer & set aside to cool, uncovered until it firms up a little, then place in fridge for at least an hour to firm up some more & develop a light skin on its surface
- To make the jelly layer, place the gelatine leaves in a wide bowl & cover with cold water, set aside to soak for 5 minutes
- Whilst the gelatine is soaking, place the lemon juice, zest, water & sugar in a medium saucepan & gently heat until all of the sugar has dissolved
- Remove the gelatine leaves from the bowl of water & use your hands to squeeze out any excess water from them
- Add the gelatine to the warmed lemon mixture & stir through until completely dissolved, set the jelly aside to cool to room temperature
- Once the jelly has cooled, slowly & carefully pour it over the custard layer, it helps to hold a large spoon over the custard & directly pour the jelly over the spoon to help is disperse more evenly & avoid creating any holes within the custard
- Place the trifle into the fridge to chill until the jelly layer has set (usually an hour or two, or even overnight, depending on your fridge)
- Finally, place the double cream into a large, clean bowl & use a whisk or a hand mixer to whip it up until it holds its shape
- Spoon half of the whipped cream over the jelly layer & place the rest of the cream into a piping bag fitted with a star-shaped nozzle & pipe on top of the trifle
- Lastly, decorate with a light dusting of cocoa powder & by placing your decorations on top of the piped cream to finish