Sort ingredients
willa
QR Code
Listen
Pdf
Preheat oven to 160C/140C fan forced. Line a 10cm x 20cm (base size) loaf pan with baking paper, allowing the paper to overhang the long sides.
Spread some Nutella over 1 Weet-Bix. Sandwich with another Weet-Bix, then spread this Weet-Bix with Nutella. Place the stack on its side in the base of the prepared pan. One at a time, spread 11 more Weet-Bix with Nutella and continue to line the base of the pan until completely covered with sandwiched Weet-Bix. One at a time, spread remaining Weet-Bix with Nutella and, starting at one end, place Nutella-side down on top of the sandwiched Weet-Bix layer side-by-side until completely covered.
Whisk eggs, thickened cream, milk and condensed milk in a large jug until combined. Gradually pour over the Weet-Bix stack, allowing it to soak through the layers until all the milk mixture is added. Set aside for 30 minutes to soak.
Place the loaf pan on a baking tray. Bake for 1 hour 20 minutes or until the cake pudding is golden and set. Set aside for 20 minutes to settle. Use a small palette knife to free the caramelised ends, if needed. Place a board or serving platter on top of the pan, then flip to release the cake pudding. Cut into slices and drizzle with custard, to serve.
Recipe notes
How long will this cake-pudding last in the fridge?
This pudding can be kept in an airtight container in the fridge for up to 4 days. Cut slices and warm in the microwave to serve with custard.