Easter Trifle Cups

This recipe was developed in partnership with Bakers Delight

Have some extra hot cross buns, here is a secret way to use them up, make Easter Trifle Cups! I made some chocolate custard, layer with strawberries and Hot Cross Buns, another layer of custard, topped with whipped cream and decorated with Smarties Easter Eggs.

Have some extra hot cross buns, here is a secret way to use them up, Easter Trifle Cups!

I made my own chocolate custard, although you could use store purchased chocolate custard instead.

Have some extra hot cross buns, here is a secret way to use them up, Easter Trifle Cups!

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Easter Trifle Cups

  • Author: Katrina - The Organised Housewife
  • Yield: 4 1x

Ingredients

Scale
  • 2 Chocolate Chip Hot Cross Buns
  • Strawberries, washed, sliced in half
  • Smarties Easter Eggs
  • 1/2 cup white sugar
  • 3 tablespoons cocoa powder
  • 2 tablespoons cornflour
  • pinch salt
  • 1/2 cup thickened cream
  • 1 3/4 cups milk
  • 1/2 cup thickened cream
  • 2 large egg yolks
  • 285g dark chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cups thickened cream
  • 1 tablespoon icing sugar

Instructions

CHOCOLATE CUSTARD

  1. In a large jug, mix together sugar, cocoa, cornflour and salt. Whisk in 3/4 cup milk.
  2. In a large saucepan, bring cream and remaining 1 cup milk to a boil over medium heat.
  3. Remove from heat, slowly whisk cocoa mixture into hot milk mixture.
  4. Return saucepan to heat, whisk gently over medium heat, until slightly thickened, about 2 minutes. Do not allow to boil.
  5. Whisk egg yolks in large jug, slowly pour half cocoa-milk mixture into yolks, continuing to whisk until combined.
  6. Pour yolk mixture into saucepan with remaining cocoa-milk mixture, whisking constantly.
  7. Continue to whisk mixture over medium-low heat, until thickened. This can take 4-5 minutes. Do not allow to boil. Remove from heat, cool slightly.
  8. Melt chocolate with butter. Stir until smooth, stir in vanilla. Remove from heat, cool for 2 minutes.
  9. Fold chocolate into cocoa-milk mixture. Place plastic wrap directly against pudding (to prevent a skin from forming) and place in fridge until ready to use.

WHIPPED CREAM

  1. Just before assembly, beat cream and icing sugar in an electric mixer until soft peaks form.
  2. Scrape down sides and fold in any excess sugar.

ASSEMBLY

  1. Cut Hot Cross buns into bite-size pieces.
  2. Spoon a layer of custard into a glass/jar.
  3. Add strawberries.
  4. Place Hot Cross Buns over strawberries.
  5. Spoon another layer of custard.
  6. Allow to sit for a few hours, or overnight.
  7. Just before serving, top with whipped cream and decorate with easter eggs.

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1 comment

Anorina Morris March 29, 2018 - 7:31 PM

YUM!!! I need to make these.

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