Bellingham bakery hot cross bun bread-and-butter pudding with Stichill clotted cream

6 Bellingham bakery hot cross buns, sliced vertically, and buttered on both sides

2 Greenbrae eggs

200ml Stichill double cream

200ml milk

50g sugar

Stichill clotted cream

Line up the bun slices in an ovenproof dish, leaning so the tops are at the top. In a bowl, mix all the remaining ingredients. Pour over the buns. Squash down a couple of times. Leave to stand for 10 minutes, while the oven heats up.

Pre-heat the oven to 180C.

Bake in the oven for 20 minutes, or so, until the top is crispy and the custard has just set.

Serve with a little Stichill clotted cream.