Earl grey and orange hot cross bun trifle
- March 2021
- Serves 10-12
- Hands-on time 40 min, simmering time 50-60 min, plus infusing, cooling and setting
This boozy Easter hot cross bun trifle with cream, custard and citrus curd is a fantastic way to use up any leftover hot cross buns. It’s great as part of a special Easter lunch menu.
- 43.4g (24.5g saturated)
- 58.8g (47.8g sugars)
- 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)
- Mix the boiling water with the madeira/sherry/wine, earl grey tea bags/leaves and prunes in a heatproof jug or bowl. Leave to infuse for 1 hour (or see Make Ahead).
- Meanwhile, make the candied oranges. Pour 300ml water into a saucepan, add the caster sugar and bring to the boil. Add the orange slices, then turn down to a medium heat and simmer for 50-60 minutes until the skins are soft and sweet and the liquid is slightly syrupy. Leave to cool.
- For the citrus curd, heat 30g of the butter in a small saucepan over a medium-high heat for 2-3 minutes until bubbling. It should look golden and smell toasty. Remove from the heat, then quickly add the rest of the butter, the orange and lemon juices and the sugar. Mix well until dissolved and smooth. Add the egg and yolks and beat well with a balloon whisk. Turn the heat to low and return the pan to the heat, whisking all the time, for 8-10 minutes until you have a thick, creamy curd. Mix in the zests, then leave to cool (see Make Ahead).
- To assemble the trifle, discard the teabags/leaves from the prune mixture, then add the syrup from the candied oranges, leaving a few tbsp of it with the oranges. Put the buns in the base of the trifle dish and liberally spoon the earl grey/orange syrup mixture over them to cover (you may not need all the syrup mixture). Arrange most of the orange slices, most of the prunes and half the chopped nuts over the buns, then set aside to soak for 10 minutes.
- Meanwhile, whip the cream until it holds soft, billowing peaks when you lift out the balloon whisk. Pour most of the curd over the fruit, then top with the custard. Top the custard with the cream, then add the remaining nuts, remaining orange slices (with their syrup) and remaining prunes. Finish with the last drizzles of citrus curd.
Use any flavoured tea you like – try chai, gingerbread or vanilla next time. Lightly whisk and freeze the unused egg whites to use in another recipe.
Make the earl grey syrup, candied oranges and citrus curd the day before serving to allow them time to infuse and set.
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