Pop your buns into a large baking dish – I use a lasagne dish.

Whisk together the eggs, milk, vanilla paste and sugar, then pour it all over the buns. Let it soak for 30 minutes so they soak up all that custardy goodness.

Bake at 180°C for 25 minutes.

Meanwhile, make your toffee sauce.

In a saucepan, combine brown sugar, cream and butter. Bring to the boil, then boil for 2 minutes while whisking (it’ll get silky and glossy – yum!).

When the pudding comes out of the oven, pour over half the toffee sauce and let it sit for another 30 minutes so it soaks in.

Serve warm with the rest of the sauce, a big scoop of vanilla ice cream and a dollop of cream if you’re feeling fancy.