Using a large bowl, combine the instant dry yeast, sugar, salt and flour.

Mix together the warm water, milk and oil in a saucepan or measuring jug and add it to the flour mixture.

Knead for 5 minutes, until it forms a smooth, soft dough.

Cover and leave to rise for an hour in a warm, draft-free area of your kitchen.

After the dough has risen, punch it down and knead for 3 minutes.

Divide the dough into 12 equal pieces. Roll out each piece into a circle.

Place a teaspoon of the cooled custard on half of the circle and fold the other half over to cover. Press and seal the edges well and leave to rest for 15 minutes.

Heat a non-stick pan on low heat. If you do not have a non-stick pan, then just cut baking paper/ parchment paper to fit the shape of your pan. Brush with a little oil and gently place the custard cream buns into the pan.

Cook on low heat for 10 minutes then flip it over and cook the other side for 5 minutes.

When cooked remove from the pan, and allow to cool for a few minutes before serving. Dust with powdered sugar/ icing sugar if preferred.