HOT CROSS BUN & RHUBARB TRIFLE

Place the rhubarb, sugar, and water in a covered saucepan. Cook over a low heat until just tender, approx. 4-5 minutes, then stir through the berries and set aside to cool.

Cut the buns into 1cm thick slices. Arrange the slices on an oven tray and toast under a medium grill until golden on each side. Allow to cool, then roughly tear into chunks.

Whip 250ml of the cream to medium peaks and fold through the custard. To assemble, arrange some of the hot cross bun pieces in the bottom of a trifle bowl. Spoon over some rhubarb compote then add a good dollop of the custard cream. Repeat these layers, cover with cling film, and refrigerate overnight.

To serve, whip the remaining cream with the raspberry icing mix and pile on top of the trifle. Scatter with the raspberries, floss, meringues, and Easter eggs if using.

For the chocolate ears: Trace your desired bunny ear shapes onto a piece of baking paper (make allowance for some extras!).

Melt 150g white chocolate in a bowl over gently simmering water, or in the microwave in short bursts. Cool slightly and put about 3⁄4 of the chocolate into a piping bag. Pipe the chocolate onto the baking paper stencil (ideally a thicker layer is better, so it won’t collapse). Allow to firmly set.

Stir the raspberry powder through the remaining chocolate until it reaches a pale pink colour. Put into a piping bag and pipe onto the middle of the white chocolate ears, leaving a 1 cm edge. Allow to set, then very carefully stick into the trifle just before serving.