If you're after a dessert that feels like a warm hug from home, this modern take on the classic Aussie Weet-Bix pudding will hit the sweet spot. With rich chocolate swirls, tart berries, and a custard-soaked crunch, it’s the kind of dessert that tastes like nostalgia—only better.
🍽 Why This Recipe Works
This isn’t just crushed cereal thrown into a tray and baked. We’ve upgraded the old-school idea with a velvety custard base, chocolate ribbons, and fresh berries to balance the richness. It's budget-friendly, easy to prep, and totally comforting—perfect for winter nights or a mid-week family treat.
🧾 Ingredients
Here’s what you’ll need:
Dry Layer
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6 Weet-Bix (crushed)
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1/2 cup brown sugar
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1/2 cup desiccated coconut
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1/2 tsp ground cinnamon
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1/4 tsp salt
Custard Filling
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3 large eggs
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1 1/2 cups full cream milk
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1/2 cup condensed milk
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1 tsp vanilla extract
Swirl & Toppings
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1/2 cup Nutella or chocolate hazelnut spread
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1/2 cup frozen mixed berries (or fresh)
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Optional: extra crushed Weet-Bix for topping
🛠 Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 180°C (fan-forced). Grease and line a small baking dish (roughly 20cm x 20cm) with baking paper. Leave some overhang so you can lift the pudding out easily.
Step 2: Create the Crunch Base
In a large bowl, combine the crushed Weet-Bix, brown sugar, coconut, cinnamon, and a pinch of salt. Stir until well mixed. This dry mix is going to give the pudding its nostalgic texture.
Step 3: Whisk the Custard
In a separate bowl, whisk together the eggs, milk, condensed milk, and vanilla. Pour this over the dry mix and stir gently until fully combined. The Weet-Bix will soak up some of the liquid, so let it sit for 5 minutes.
Step 4: Layer It Up
Pour the mixture into the prepared tray. Dollop spoonfuls of Nutella over the top and use a skewer or butter knife to swirl it in—don’t overmix; you want ribbons of chocolate throughout. Scatter the berries on top.
Step 5: Bake the Magic
Bake for 30–35 minutes until the center is just set but still a bit wobbly. The edges will be golden and the top slightly puffed. Let it cool in the tray for at least 15 minutes (it firms up as it cools).
Step 6: Slice & Serve
Cut into squares or spoon out warm, pudding-style. It’s lovely on its own, but even better with a scoop of vanilla ice cream or a drizzle of cream.
👩🍳 Tips From the Kitchen
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Make it dairy-free: Swap out dairy milk for almond or oat milk, and use a vegan choc spread.
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Too sweet? Dial back the condensed milk or use dark chocolate spread for contrast.
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No berries? Sliced banana, stewed apples, or even cherries work beautifully.
Why People Love It
This dish ranks high on search because it uses everyday Aussie pantry staples in a creative, indulgent way. With keywords like “Weet-Bix dessert,” “magic pudding,” “Aussie comfort food,” and “easy tray bake,” it naturally lands in front of the right audience: families, nostalgic foodies, and dessert lovers hunting for unique ideas.
💬 Final Thought
This Magic Weet-Bix Pudding Cake isn’t just a trend—it’s an evolution of a beloved Australian staple. One bite and it feels like something Grandma would’ve made if she had Instagram. Make it your own, and let the whole house smell like golden, chocolatey memories.
