Beat the eggs in a large bowl, tear in the hot cross buns, then snap in the chocolate. Gently mix together until everything is coated in the egg, then leave to soak. Peel and slice one of the bananas. Preheat the grill to high.

Wipe a 24cm ovenproof frying pan with a little olive oil and place on a medium heat. Pour in the bun mixture, spreading out to cover the base of the pan. Decorate the top with the banana slices and cook for 3 mins until the pudding has a nice crispy bottom.

Meanwhile, peel the remaining banana and mash in a small bowl with a fork. Sprinkle with a pinch of cinnamon, then stir in the yogurt.

Drizzle the pudding with the honey, sprinkle over the almonds (if using) and pop under the grill for 5 mins or until the top is beautifully golden – keep an eye on it.

Serve with a dollop of yogurt and an extra pinch of cinnamon, if you like.