Ingredients

• 90 ml (6 Tbsp) Hinds Vanilla Custard Powder
• 90 ml (6 Tbsp) Sugar
• 1 lt (4 cups) Milk, divided
• 1 x 360 g can caramel topping
• 6 hot cross buns, sliced half
• 2 x 410 g cans Rhodes Quality Pear Halves in Syrup, drained
• 375 ml (1½ cup) fresh cream, whipped

to decorate: chocolate eggs

Method

1. Mix Hinds Vanilla Custard powder, sugar and 125 ml (½ cup) of the milk together.
2. Bring the remaining milk to the boil in a saucepan.
3. Pour the custard mix into boiling milk, stirring well until thickened.
4. Whisk the can of caramel topping into the custard until smooth.
5. Cool the caramel custard.
6. Arrange the top slices of the hot cross buns facing outward in a large trifle bowl.
7. Cover with a thick layer of custard.
8. Arrange the Rhodes Quality Pear halves on top of the custard.
9. Cut the bottoms of the hot cross buns into cubes and use to fill the centre of the pears.
10. Cover with a second layer of caramel custard.
11. Decorate with cream.
12. Decorate with chocolate eggs.