When risen, press down an egg-sized indentation into each bun and fill with the custard. Brush the bun with beaten egg. Bake for 20 minutes, or until golden-brown.

Line the bottom and sides of a 900g loaf tin with baking (parchment) paper, then lay the bun halves on top of each ... To serve, pour the cold custard into 5 serving bowls, then top with the ...

For this recipe you will need ... cut the buns in half horizontally and fill them with the almond custard. Pipe icing on top of the bun, top with toasted almonds, a sprinkling of cardamom powder ...