• Tea cakes/buns 4, split and then cut in half (semi circles)
• Butter 125g at room temperature
• Eggs 2 large
• Egg yolks 3 (in addition to 2 whole eggs)
• Gold Top Milk 330 ml
• Golden caster sugar 55g
• Dark rum/orange liqueur 2 tbsp
• Demerara sugar 1-2 heaped tbsp (as desired)

1) Generously grease a deep, oval baking dish (min size 2 litres)
2) Spread teacakes with the rest of the butter and arrange them in the dish, overlapping one another.
3) Mix the eggs, egg yolks, milk and golden caster sugar with a whisk and add the rum/liqueur. Pour this mixture evenly over the tea cakes. Set aside for 20-30 minutes to allow the cakes to soak up most of the liquid. Whilst this is happening, preheat the oven to 180ºC / 350ºF / Gas Mark4.
4) Sprinkle the demerara sugar over the pudding and bake in the oven for 30-35 minutes, until golden and just set.