Bread and butter pudding has always been a great way to use up leftover stale bread, so this Easter if you don't quite get through your intended intake of hot cross buns, split them in half, spread with malted butter and soak them in a thick custard to bring them back to life.

A simple no bake pie shell filled with sliced banana and a sweet malt custard. There’s minimal cooking involved and it’s more just a matter of letting the fridge do most of the work for you.

These scrolls are perfect to serve for a weekend breakfast. The overnight rest makes the dough easier to shape and adds more flavour but if you can’t wait, after the first hour of proofing you can skip the refrigeration step.