Warm Weet Bix Pudding Cake Made With Love

If you’ve got a couple of Weet-Bix hanging around and a craving for something warm and comforting, this Magic Weet-Bix Pudding Cake is your sweet spot. It bakes into two layers in one pan: a soft, cakey top and a rich, saucy bottom. Think pudding meets cake, with a gentle malted crunch and deep chocolate notes.

It’s simple, budget-friendly, and surprisingly satisfying. Best of all, you don’t need fancy equipment or special ingredients—just pantry staples and a baking dish.

What Makes This Special

This recipe leans into what Weet-Bix does best: adding body, fibre, and a mild malt flavour that pairs beautifully with cocoa. The “magic” happens as it bakes—hot water poured over the batter transforms into a velvety sauce underneath.

You get a dessert that’s soft and spoonable but still sliceable. It’s also the kind of dessert you can throw together at the end of a busy day and serve warm with ice cream. Comfort food without the fuss.

Shopping List

• Weet-Bix biscuits (4 standard bricks, crushed)
• Plain flour (1 cup)
• Caster sugar (1/2 cup for the batter)
• Brown sugar (1/2 cup for the sauce layer)
• Unsweetened cocoa powder (1/3 cup for batter + 2 tbsp for topping)
• Baking powder (2 tsp)
• Salt (a pinch)
• Milk (1 cup; dairy or a barista-style non-dairy)
• Unsalted butter (60 g / 4 tbsp, melted; plus a little for greasing)
• Vanilla extract (1 tsp)
• Boiling water (1 1/2 cups)
• Optional add-ins: chocolate chips (1/2 cup), instant espresso (1 tsp), orange zest (1 tsp), or a pinch of cinnamon

Instructions

1. Preheat and prep: Heat your oven to 180°C (160°C fan) or 350°F.

   Lightly grease a medium baking dish (about 20 x 30 cm / 9 x 13 inches) or a deep 9-inch square pan.

2. Crush the Weet-Bix: Break the Weet-Bix into a large bowl and crush with your hands until you have a coarse crumb. A few small flakes are fine—don’t powder it completely.
3. Mix the dry ingredients: Add flour, caster sugar, 1/3 cup cocoa powder, baking powder, and a pinch of salt. Stir to combine evenly.
4. Add the wet ingredients: Pour in milk, melted butter, and vanilla.

   Stir until just combined. The batter will be thick but spreadable. If using chocolate chips or zest, fold them in now.

5. Spread in the pan: Scrape the batter into your prepared dish and smooth the top with a spatula.

   Don’t worry if it looks rustic—this isn’t a fussy cake.

6. Make the “magic” topping: In a small bowl, mix the brown sugar with the remaining 2 tbsp cocoa powder. Sprinkle this evenly over the batter.
7. Pour on boiling water: Carefully pour the boiling water over the back of a spoon to gently cover the surface. It will look odd and soupy—that’s right. Do not stir.
8. Bake: Place on the middle rack and bake for 30–38 minutes.

   The top should be set and springy, with bubbling sauce visible around the edges.

9. Rest briefly: Let it sit for 10 minutes. The sauce will thicken slightly while the top stays tender.
10. Serve: Spoon into bowls, making sure to scoop from the bottom to get the sauce. Serve warm with vanilla ice cream, cream, or a dollop of yogurt.

Storage Instructions

Let leftovers cool completely, then cover the dish or transfer to an airtight container. Refrigerate for up to 4 days. The sauce will thicken in the fridge.

Reheat portions in the microwave for 30–60 seconds, adding a splash of milk for extra sauciness. You can freeze portions for up to 2 months; thaw overnight in the fridge and warm gently before serving.

Why This is Good for You

Weet-Bix brings whole-grain fibre, which supports digestion and helps you feel satisfied with a smaller portion. The recipe uses pantry staples and can be adjusted for reduced sugar by trimming the caster sugar slightly or using dark chocolate chips.

Milk adds a bit of protein and calcium, and the portion size is easy to manage because the dessert is quite rich. It’s not “health food,” but it’s a smarter comfort dessert with built-in whole grains.

What Not to Do

• Don’t stir after adding the boiling water. This breaks the pudding effect and dries out the dessert.
• Don’t overbake. If you wait until the centre is totally firm, you’ll lose the sauce. A little wobble is perfect.
• Don’t pulverize the Weet-Bix. Over-crushed crumbs can make the texture dense.

  Aim for coarse crumbs.

• Don’t skip the rest time. Ten minutes out of the oven lets the sauce settle and the top soften.
• Don’t use cold butter straight in. Cold, solid butter won’t blend well and can cause streaky texture. Melt and cool slightly first.

Alternatives

• Dairy-free: Use plant milk (almond, soy, or oat) and swap butter for a neutral oil or vegan butter. Check that your Weet-Bix are dairy-free if needed.
• Gluten-free: Use gluten-free Weet-Bix (or a similar GF wheat biscuit alternative) and a 1:1 gluten-free flour blend with xanthan gum.
• Lower sugar: Reduce caster sugar to 1/3 cup and brown sugar to 1/3 cup.

  The sauce will be less sweet but still tasty.

• Flavour twists: Add orange zest, a pinch of cinnamon, or 1 tsp instant espresso to boost chocolate flavor. For a mocha vibe, use both.
• Fruit add-ins: Scatter raspberries or sliced banana over the batter before adding the dry topping. They melt into the sauce beautifully.
• Different shapes: Bake in individual ramekins (reduce bake time to 18–22 minutes) for easy serving.

FAQ

Can I make this ahead?

You can assemble the batter and topping separately, then cover and chill for up to 6 hours.

When ready to bake, let the dish sit at room temperature for 15 minutes, add the boiling water, and bake. Freshly baked is best for the sauce texture.

Why is my sauce too thin?

It likely needed a few more minutes in the oven or a slightly longer rest. The sauce thickens as it cools.

If it’s very thin, bake 3–5 minutes more next time or reduce the water by 1/4 cup.

Can I use regular sugar instead of caster sugar?

Yes. Granulated white sugar works fine. Caster sugar dissolves a bit more evenly, but the difference is minor in this recipe.

What if I don’t have cocoa powder?

You can replace cocoa with melted dark chocolate in the batter (about 80 g / 3 oz, melted and cooled) and skip the cocoa in the topping.

The sauce will be more caramel than chocolate but still delicious.

How do I know when it’s done?

The top should look set and spring back lightly when pressed, with bubbles of sauce around the edges. A skewer won’t come out clean because of the sauce—aim for a set top, not a dry middle.

Can I use other cereals?

Yes. Shredded wheat or bran flakes can work in a pinch, though the flavor and texture will change.

Aim for about 1 1/2 to 1 3/4 cups of coarse crushed cereal.

Is it very sweet?

It’s moderately sweet, especially with the sauce. If you prefer a darker, less sweet dessert, reduce each sugar by 2 tablespoons and add a pinch of salt or espresso powder to balance the chocolate.

In Conclusion

Magic Weet-Bix Pudding Cake is the kind of dessert that brings everyone to the table with a spoon. It’s simple to make, forgiving, and feels like a hug in a bowl.

With a few pantry staples and a clever pour-over step, you get a cake and a pudding in one go. Keep this recipe in your back pocket for weeknights, last-minute guests, or any time you want a warm, cozy, low-effort treat.