For the dippers, carefully cut the tops off the chocolate eggs (just enough so that you can dip the hot cross bun soldiers into them) using a hot knife. (Or, gently score around the tops using a sharp knife, then carefully break off.) Divide the yogurt equally between the eggs, spooning it into the hollows, then dot over the lemon curd to create a ‘yolk’. Transfer each egg to an egg cup, then keep chilled until needed.

Crack the egg into a bowl, then beat in the milk and cinnamon to combine. Set aside. Melt the oil and butter together in a frying pan over a medium-low heat. Soak the hot cross bun soldiers in the egg mixture for 20-30 seconds (you may need to do this in batches). Fry the soldiers for about 5-6 mins until golden and set on all sides, then remove to a bowl.

Once all the hot cross bun soldiers are cooked, toss them in the caster sugar to coat. Serve with the yogurt-filled eggs for dunking.