1. Preheat oven to 180º/160º fan.
2. Slice the buns, lightly butter and sandwich back together.
3. Slice each bun into 3 pieces, keeping them uniform (formed back with crosses on top).
4. Grease a baking dish (9 inches x 6 inches approx) and carefully place the buns in neatly. Be sure to leave a small space between each bun.
5. Place a chocolate egg into every other slice inside the bun and sandwich back together.
6. Using the Dualit Hand Mixer, make the custard by mixing together the eggs, sugar and vanilla essence. Whisk until pale. Then add the milk and cream, continuing to whisk for a minute to combine.
7. Pour half the custard over and between the buns, allowing the liquid to settle for a minute or two before adding the rest over the top. This allows the custard to soak into the buns.
8. Combine the nutmeg and suagr and sprinkle over the top.
9. Place in the oven on the middle shelf and bake for 50-60 minutes.
10. The pudding will rise and puff out whilst baking, check halfway to ensure the top is not burning. If you find it's a little too brown at this stage, losely place a piece of foil over the top until the last 10 minutes, then remove and continue baking.
11. Place a skewer into the pudding to check the custard has set; the inside should be soft and will wobble, if it is runny or loose it needs to cook for slightly longer.
12. The pudding will deflate when you remove it from the oven. Allow to cool a little before serving as the middle can be very hot.
13. Dust with a little caster or icing sugar before serving.

Top Tips:

• Cut into squares or slices and serve with a dollop of cream, vanilla ice cream or custard.
• We have used hollow eggs, but cream eggs also work well. Mint chocolate or chocolate spread is especially nice too.