I’ve noticed a glut of cheap/reduced post-Easter Hot X Buns in the shops….nab them for this lush family dessert. Also works with stale/reduced croissants and pain au chocolates.

Liberally butter an ovenproof dish. Slice buns and arrange, overlapping. Melt 60gms butter & pour over buns. Whisk 2 large eggs (or 3 med.) with 500ml whole milk & double cream (about 50/50) and a tsp of vanilla essence. I also like to add a pinch of allspice or lemon zest. Pour over the buns and press down.

Preheat oven at 180C while they rest & plump up. Then sprinkle over 3 heaped tbsp of demerara sugar. Bake for about 30 mins. Till golden and puffed up. Serve with thick cream, or if you’re a lucky local, Finest Vanilla Icecream from The Saffron Ice Cream Company , even better their NEW flavour, Spiced Essex Rum & Raisin. Guilt free yummyness….