Lightly grease an ovenproof dish (mine is 21x17x6cm but use whatever you have!).
Slice each tea cake or bun horizontally (I slice each one into 3) and butter each piece on one side.
Put a layer of the buttered slices into your dish, sprinkle over some sugar, scatter some dried fruit and then repeat until you have used all of your buns.
Briefly whisk the eggs into the milk (and add your spices and/or vanilla if using) and pour into your dish. Lightly push the slices into the custardy mix to ensure that everything is coated. Leave it to soak for 5 minutes, then sprinkle some sugar over the top.
Pop into the oven for about 40 minutes or until the top is lovely and crispy and the underneath is set (think of a Yorkshire pudding type setting!).
This is a fab pud to prepare ahead as the longer you can leave the 'soaking' the more delicious it becomes, and you can just pop it in the oven whilst you are enjoying your dinner!
This is a very relaxed recipe designed to use up bits and pieces so if you only have 2 eggs just cut down the milk a little... It will still work!