Chocolate Orange Hot Cross Bun Trifle
Chocolate orange hot cross bun trifle is a recipe adapted from a recipe in page 58 of March 2023 edition of Tesco's magazine.
Source and licence
"Chocolate Orange Hot Cross Bun Trifle" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Chocolate_Orange_Hot_Cross_Bun_Trifle, revision 4587481), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Chocolate_Orange_Hot_Cross_Bun_Trifle&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4587481
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
United Kingdom. Associated with United Kingdom by curated dish list: hot cross bun (confidence 0.75). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- ½ cup (150 g/5.3 oz) marmalade
- 4 cups (1 kg/2.2 lb) fresh custard
- 6 chocolate and salted caramel hot cross buns, 2 split into halves and 4 torn into pieces
- 1¼ cups (310 ml/10 fl oz) heavy cream
- 4 large oranges, zested and split into segments
- 3 tablespoons superfine sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons water
- 4 tablespoons chocolate-flavored dessert sauce
Method
- Microwave the marmalade for 30–60 seconds to loosen.
- Leave the marmalade to cool until it is just warm to the touch.
- Combine the marmalade and custard in a bowl and mix together.
- Whip the cream with most of the orange zest in another bowl to soft peaks.
- Heat the sugar, cinnamon ,and water in a pan over a low heat for 4–6 minutes, swirling occasionally.
- Place the torn buns in a trifle dish.
- Pour the custard mixture into the trifle dish.
- Add a layer of three-quarters of the orange segments and two-thirds of the whipped cream.
- Spoon 3 tablespoons of the dessert sauce over the dish.
- Top with remaining custard and cream.
- Drizzle the remaining sauce over the trifle.
- Place the remaining orange segments on top.
- Brush the bun tops with the cinnamon glaze and place on top of the trifle.
- To serve, sprinkle with the remaining orange zest.