Butter a 1-litre baking dish
that will quite snugly fit the buns.
Cut each bun into 3 slices, and
sandwich back together with
a generous spreading of curd.
Arrange buns in the dish.
Whiskegg, cream, milk and
remaining curd, then sieve into
a jug with the vanilla and 3 tbsp
of the sugar. Pour over the buns
and stand at room temperature for
30 mins for the custard to soak in.
Heat oven to 160C/140C fan/
gas 3. Scatter the remaining sugar
and lemonzest over the pudding.
Bake for 30-40 mins until the top is
golden and the custard gently set.
Stand for 5 mins, then serve with
cream or vanilla ice cream, if you like.