Chocolate-orange hot cross bun trifle
Makes: 10-12
Prep time: 40 minsTotal time: 
Recipe photograph by Myles New
Chocolate-orange hot cross bun trifle
Chocolate and orange work surprisingly well with the gentle spicing of hot cross buns, in this Easter twist on a classic trifle that’s perfect for a family gathering
Makes: 10-12
Prep time: 40 minsTotal time: 
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Nutritional information (1 of 10 portions)
Calories
560Kcal
Fat
31gr
Saturates
18gr
Carbs
59gr
Sugars
47gr
Fibre
3gr
Protein
10gr
Salt
0.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 50g hot chocolate powder, plus 2 tsp to dust
- 200ml semi-skimmed milk
- 4 large oranges
- 6 hot cross buns
- 75g dark chocolate chips
For the custard layer
- 200g dark chocolate (about 55% cocoa solids), chopped
- 1 x 500g carton custard
For the topping
- 250g light soft cream cheese
- 25g caster sugar
- 300ml double cream
Step by step
Get ahead
Make the trifle the day before if possible, so the flavours can combine. Leftovers keep in the fridge for up to 4 days.
- Mix 50g hot chocolate powder with 100ml of the milk in a small pan and stir in the finely grated zest of half an orange. Bring to a simmer, stirring until the chocolate powder is fully dissolved. Remove from the heat, add the rest of the milk, pour into a shallow dish and leave to cool.
- Cut the peel and pith away from all 4 oranges, then either slice or separate into segments, discarding any pips. Place in the bottom of a 20cm diameter trifle bowl.
- Halve the hot cross buns and dip them in the hot chocolate mixture. Layer into the trifle bowl, scattering in the chocolate chips as you go, with some of the crossed tops facing outwards. Drizzle in any remaining hot chocolate mixture.
- For the custard layer, melt the chopped chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until smooth then remove from the heat and gradually mix in the custard until well combined. Spoon into the trifle bowl and level out; cover and leave to set in the fridge for 2 hours.
- For the topping, beat the cream cheese, sugar and cream together until fairly stiff and spread this mixture over the custard, levelling the top. Cut two strips of baking paper about 2cm-wide, and lay them in a cross on top of the trifle. Dust with the extra hot chocolate powder, then carefully remove the paper to leave a visible cross. Chill for at least 1 hour before serving.
