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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.

opt for a flour paste-style cross that gets baked into the buns and skip any icing. The custard for the pudding is made from a combination of melted butter, sugar, eggs, heavy cream and milk.

Filled with sour cherry and almond flavours ... 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 ...

From a traditional style packed with fruit and spice to something more inventive, like a spiced custard-filled doughnut-croissant hybrid, make sure you cross one of these buns off your list.