earl grey and orange hot cross bun trifle

Home

Recipes

Lunch

Earl grey and orange hot cross bun trifle

You can make your own hot cross buns for the trifle above.

100ml boiling water

100ml sweet madeira wine (or pedro jimenez sherry or any dessert wine)

4 earl grey tea bags (or 1 heaped tbsp earl grey tea leaves in an infuser – see tips)

150g soft pitted prunes

6 stale (or toasted fresh) hot cross buns, halved horizontally

60g blanched hazelnuts, roasted and roughly chopped

600ml double or whipping cream

500ml ready-made custard

For the candied oranges

200g caster sugar

2 large oranges, halved and cut into thin rounds

For the citrus curd

130g unsalted butter, cut into cubes

Grated zest and juice 1 large unwaxed orange

Grated zest and juice 2 small unwaxed lemons

120g caster sugar

1 medium free-range egg, plus 2 yolks (see tips)

Ingredients

Meals & Dishes