Time: 15mins
Difficulty:

What you need

  • 600g Pauls Premium Easter Egg Flavoured Custard
  • 3 oranges - finely zested (retain for garnish)
  • 1 x 85g orange jelly crystals
  • 9 pack of Woolworths Mini Hot Cross Buns
  • 75ml Cointreau and/or orange juice
  • 200g Pauls Double Thick French Vanilla Custard
  • Smashed Chocolate Easter Eggs to decorate

How To Make It

  1. Remove pith and segment oranges, placing segments in the base of a glass serving bowl.
  2. Prepare 500ml of jelly according to pack instructions and pour over the orange segments. Refrigerate until to set.
  3. Spoon over 400g of Pauls Premium Easter Egg Flavoured Custard and smooth over.
  4. On top of the custard layer, arrange the Mini Hot Cross Buns in one full layer, with the crosses facing outwards.
  5. Sprinkle the Hot Cross Buns with Cointreau.
  6. Spoon over 200g of Pauls Vanilla Custard and smooth over. Refrigerate and allow to set for 1 hour.
  7. Spoon over rest of Pauls Easter Egg Flavoured Custard and smooth over.
  8. Refrigerate for at least 2 hours.
  9. Top with smashed chocolate Easter eggs and orange zest before serving.

What you need

  • 600g Pauls Premium Easter Egg Flavoured Custard
  • 3 oranges - finely zested (retain for garnish)
  • 1 x 85g orange jelly crystals
  • 9 pack of Woolworths Mini Hot Cross Buns
  • 75ml Cointreau and/or orange juice
  • 200g Pauls Double Thick French Vanilla Custard
  • Smashed Chocolate Easter Eggs to decorate

Products in this recipe