Ginger hot cross bun trifle recipe
It’s that time of year again: the supermarket aisles are filled with hot cross buns and, somehow, more than a few packets end up in your basket or trolley. It’s easy to get overexcited when it comes to favourite seasonal products, especially when there are tempting new varieties to try (lemon drizzle hot cross buns, anyone?)
If you have overbought, or just want to try something a little different this Easter, we have the perfect recipe for you: a hot cross bun trifle with a bright ginger twist. This indulgent, creamy dessert makes the best out of those leftover buns, and it comes together in no time. Plus, it will look stunning as an Easter meal centrepiece, perfect for sharing.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 8 hot cross buns
- 1 jar stem ginger in syrup (we like Opies Stem Ginger in Syrup)
- 600 ml double cream
- 75 ml Disaronno
- 250 g salted caramel
- 800 g chocolate custard
- 50 ml chocolate chips or chocolate stars, to decorate
- 8 hot cross buns
- 1 jar stem ginger in syrup (we like Opies Stem Ginger in Syrup)
- 21.1 fl oz double cream
- 2.6 fl oz Disaronno
- 8.8 oz salted caramel
- 28.2 oz chocolate custard
- 1.8 fl oz chocolate chips or chocolate stars, to decorate
- 8 hot cross buns
- 1 jar stem ginger in syrup (we like Opies Stem Ginger in Syrup)
- 2.5 cups heavy cream
- 0.3 cup Disaronno
- 8.8 oz salted caramel
- 28.2 oz chocolate custard
- 0.2 cup chocolate chips or chocolate stars, to decorate
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 5 mins
- Serves: 8
Step-by-step
- Split the hot cross buns then toast until golden. Cut each half into quarters and line in the bottom of a trifle dish. Finely dice 2-3 balls of stem ginger and scatter over the top, then pour over half the syrup from a jar of Opies Stem Ginger, followed by the Disaronno.
- Using a whisky or stand mixer, beat the double cream until very thick, then spread half over the buns, followed by a layer of chocolate custard (again, use roughly half of the custard). Repeat the layers then add the salted caramel, reserving a tablespoon or 2 for the topping.
- Finely dice another 2-3 balls of stem ginger and scatter on the trifle. Spoon the remaining double cream into a piping bag and pipe over as a final layer. Drizzle the remaining salted caramel over the top, followed by the chocolate chips or stars.
Recipe courtesy of Opies, which sells British-made pickles and preserves.
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