The MacPherson Diaries' Hot Cross Bun Trifle

Pour the custard in a saucepan and warm on a low heat, stirring occasionally.

Meanwhile, add the chocolate to a heatproof bowl . Place the bowl on top of a pot of boiling water, ensuring the water doesn't touch the bowl. Slowly the chocolate will begin to melt, stir occasionally.

When melted, take chocolate and custard off the heat. Add the melted chocolate to the custard and stir to combine. Place in the fridge to cool for approx. 30 minutes.

Whip your cream until it reaches stiff peaks. Chill until required.

Put 1 mini hot cross bun aside, and slice all the remaining hot cross buns in half (both the mini and the chocolate). Set the tops of the hot cross buns (with crosses) aside and cut the bases into 2cm chunks.

To assemble, spoon the cooled chocolate custard into the bottom of a 4-litre capacity trifle dish.

Then, place the mini hot cross bun halves around the outside base of the trifle. Push them against the sides of your trifle dish so they stay in place

Take half the diced hot cross buns bases and place them in the centre of the trifle.

Drizzle half of the caramel sauce over top. Then top with a layer of cream.

Now do another layer with the chocolate hot cross buns. Place the tops of the chocolate buns around the edge of the dish, with the crosses facing out. Fill the gap in the centre of the trifle with the remaining diced buns.

Drizzle remaining caramel sauce over the top.

Place in the fridge for 30 mins to allow the buns to soak with the caramel sauce.

To decorate, top with the rest of the whipped cream and add the remaining whole mini hot cross bun and Easter chocolates of your choice. Drizzle over more caramel sauce and serve.