Arrange the croissant slices cut side up in an oven proof dish.

Whisk the eggs together and then whisk in the milk and vanilla paste.

Put the golden syrup and clotted cream in a saucepan and heat through gently and stir until the cream has dissolved.

Remove the pan from the heat and whisk in the egg mixture.

Pour over the croissants slices and dunk them down under the mixture with a fork to ensure they are all coated.

Leave to rest for 15 minutes at room temperature to absorb the custard.

Preheat the oven to 180°C.

Bake in the bottom of the oven for 30 minutes or until the custard has set and the pudding is golden.

Serve with clotted cream for extra indulgence!