Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. Watch our step-by-step video below to see how to make our magic Weet-Bix pudding cake recipe.