This simple and easy to make centrepiece will be sure to have your Easter guests hopping with excitement!

Serves 6 | Prep 20 minutes


  • Prepare the jellies following packet instructions. Pour jelly mixture into a 16cm x 26cm baking pan. Refrigerate until set.

  • Spoon half of the jelly into the bases of 6 tall serving glasses. Top with a layer of custard, a layer of chopped hot-cross buns and then the raspberries. Repeat layering using the custard, hot-cross buns and jelly. Top with a dollop of custard.

  • Decorate each trifle with 2 honey-jumble biscuits (bunny ears style) and serve.


  • 2 x 85g packets raspberry jelly

  • 900g tub thick vanilla custard

  • 4 Yarrows Chocolate Hot-Cross Buns, chopped into 2cm pieces

  • 1 ½ cups frozen raspberries

  • 12 Honey Jumble biscuits


Make the jelly 4-5 hours ahead, or the day before assembling these trifles