Whisk together 1 egg yolk and 1 whole egg along with the honey and oil in a bowl. Sift together the flour, sugar and yeast in another bowl. Make a well in the centre.
Put the egg mixture into the well and mix with a wooden spoon. Measure 125ml lukewarm water (too hot and it will kill the yeast) into a jug. Pour in enough water to form a thick and slightly sticky dough. Shape the dough into a ball and turn out on to a lightly floured surface and knead for 10 minutes until smooth.
Put the dough into a lightly oiled large bowl. Cover with clingfilm and leave to rise in warm place for an hour, or until doubled in size. Separate the dough into 3 equal pieces, and roll into strands approximately 3cm thick and 40cm long. Lay the strands lengthways next to each other.
Begin plaiting by lifting and placing the outside right strand over the middle strand. You now have a new middle strand. Place the far left strand over the middle strand. Continue until you reach the end, flip the plait over and repeat with the other end. Gently tuck each end in and transfer to a lined baking tray.
Cover the loaf with a clean tea towel and allow to rise again for an hour. Preheat the oven to 190°C/fan 170°C/gas mark 5. Brush the loaf all over with the remaining egg white and bake in the oven for 25-30 minutes.
Meanwhile, add the sugar to a saucepan with 4tbsp water, then bring to the boil. Simmer for a few minutes until syrupy. 5 minutes before the bread is done, carefully brush on most of the syrup. The bread should be golden with a nice sticky glaze. Cool slightly, then brush on the remaining glaze. Push the micro eggs into the grooves of the bread and add party sprinkles.
Heat the milk and 150g golden caster sugar for 3-4 minutes in a saucepan. Scrape the seeds from the vanilla bean into the milk and add the pod. Cover, remove from the heat and leave to infuse for an hour.
Pour the cream into a bowl and set a strainer over it. Fit the bowl into a bigger bowl and fill it with ice. In another bowl, stir together the egg yolks. Rewarm the milk and gradually pour some milk into the yolks, whisking as you pour. Scrape the contents of the bowl back into the saucepan.
Cook over a low heat, stirring constantly, for 5-7 minutes until the custard thickens enough to coat your spatula. Strain the custard into heavy cream and stir until it cools. Remove the bowl with ice cream mixture and put it in the fridge to chill for at least 4-5 hours.
Add dried fruit, orange juice and remaining golden caster sugar to a saucepan. Stir together and bring to the boil. Reduce heat and leave to simmer for 5 minutes until the fruit is plump and syrupy.
Once the ice cream mixture is cool, add to an ice cream maker and churn according to the instructions. Add fruit in the last 5 minutes. Pour into a freezer-safe container and leave to set for 4-5 hours, or overnight.
For the toppings
Whisk 3 eggs with a handheld mixer until soft peaks appear. Add the white caster sugar bit by bit, and whisk well until thick. Divide the mixture into 2 bowls, add the cocoa powder to one of the bowls and beat briefly until combined.
Preheat the oven to 170°C/150°C fan/gas mark 4. Draw bunny ears measuring 17cm x 8 cm on a piece of greaseproof paper. Turn over and use a little meringue to stick each corner to a large baking tray. Pipe plain meringue around the outside of the ear shape using a 1cm nozzle and fill the inside of the ear with chocolate meringue mixture. Put in the oven and reduce the heat to 160°C/140°C fan/gas mark 3. Bake for 45 minutes, then turn off the oven and leave the ears in the oven until it's cold, preferably overnight.
Preheat the oven to 200°C/180°C fan/gas mark 6. Chop the hot cross buns into 2-3cm squares and toss in the melted butter and demerara sugar. Spread out on a baking tray and bake for 10-12 minutes until the croutons are browned and toasty. Shake the tray half way through. Set aside to cool.
In a trifle bowl, add a few scoops of ice cream, some croutons, chocolate sauce and whipped cream. Build your sundae and finish with a drizzle of chocolate sauce, the last of the croutons and the crushed micro eggs. Carefully push in the bunny ears and eat immediately.
Pour the milk, cream and vanilla extract into a saucepan. Slowly bring almost to the boil and remove from the heat. In a large heatproof mixing bowl, beat the eggs and sugar until thickened and pale in colour. Gradually add the milk mixture, whisking as you go, then add the orange zest and whisk to combine.
Butter the cut sides of the buns with the spread. Arrange the bun halves cut sides down in a baking dish measuring 21cm square and 4cm deep. Pour the milk mixture through a sieve over the buns and allow to stand for 30 minutes.
Preheat the oven to 160°C/gas mark 3 and put the kettle on. Place the baking dish in a roasting tin, pour hot water from the kettle into the tin until it comes halfway up the side of the baking dish and bake for 45 minutes until just set. Dust with the icing sugar and serve.