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Salted caramel and chocolate hot cross bun trifle

Salted caramel and chocolate hot cross bun trifle

An indulgent dessert made with grilled hot cross buns, salted caramel sauce and whipped cream.

Serving: Serves 8


  • 150g caster sugar
    60ml water
    840ml double cream (90ml for recipe, 750ml for building the trifle)
    30g unsalted butter
    ¼ tsp salt
    2 cartons of Delicious Desserts Ready to Serve Custard 500g
    200g 70% dark chocolate
    2 packs of hot cross buns


  1. Begin by making the caramel sauce, to do this place the sugar along with the water into a saucepan and heat on a medium heat until the sugar has dissolved.
  2. Increase the temperature and cook bubbling for 5 minutes until the mixture has turned a rich caramel colour.
  3. Remove from heat, then stir in the cream, butter and salt, when fully incorporated leave to cool.
  4. Next make the chocolate custard. First, chop the chocolate into chunks and place into a heatproof bowl.
  5. Bring about an inch of water to a simmer in a saucepan. Place the heatproof bowl in the mouth of the pot, making sure the water does not touch the bottom of the bowl. Stir occasionally until melted thoroughly.
  6. Heat the custard in a pan. Stir the melted chocolate through the custard until combined and leave in the fridge to cool.
  7. Finally whip the cream to soft peaks and keep in the fridge until needed.
    To build the trifle slice the hot cross buns in half and lightly grill them.
  8. Keep the top halves with the crosses to one side then cut the 6 bases into quarters and fill the base of the trifle dish with them.
  9. Drizzle half of the caramel sauce on top of the hot cross buns.
  10. Next add half of the chocolate custard on top followed by half of the whipped cream.
  11. Then arrange the six remaining halves of hot cross buns against the edges of the trifle dish making sure that the cross side is visible.
  12. Drizzle most of the caramel sauce over the hot cross buns, holding back a couple of tablespoons of sauce for the topping.
  13. Pour the rest of the chocolate custard into the centre of the buns and then top with the remaining cream.
  14. Decorate the trifle with grated chocolate and drizzle over the caramel sauce.
  15. Cut one hot cross bun into three small square pieces and add to the centre of the cream.

    Recipe courtesy of Aldi