Baked Corn Flakes Pudding

Yes, I know … corn flakes are something you’d rather see at the breakfast table than in your pudding bowl. But don’t be too quick to judge – you’ll be surprised how quickly this breakfast cereal can turn into a delicious pudding.

Put it on the table:

If you have corn flakes in your pantry, you most probably also have all the other ingredients to make this ‘melt-in-your-mouth’ pudding.

Ingredients for Corn Flakes Pudding

750ml corn flakes

200ml sugar

125g baking margarine, melted

Custard Mixture:

3 eggs, separated

50ml custard powder

1.25 liters milk

100ml sugar

30ml caster sugar

Preheat the oven to 160°C/325°F.

Crush the corn flakes just a little finer and mix with the sugar and margarine. Keep it aside.

Crushed corn flakes

Mix sugar, margarine and corn flakes

Separate the eggs. Mix the custard powder with 125ml of the milk. Whisk the custard mixture with the egg yolks.

Separate the eggs

Mix custard powder and milk

Whisk custard mixture with egg yolks

Boil the rest of the milk. Remove from the stove and stir in the egg yolk mixture.

Boil milk and add egg yolk mixture

Place back on the stove and cook over low heat until the mixture is thick and cooked. Remember to stir often so it doesn’t burn. Add the regular sugar and mix well.

Cook over low heat until the mixture is thick and cooked

Add the regular sugar and mix well

Spoon a layer of corn flake mixture in a greased baking dish and cover with a layer of custard mixture. Repeat the layers until everything is used, but make sure you end with a layer of corn flakes.

Start with a layer of corn flake mixture and then a layer of custard mixture

End with a layer of corn flake mixture

Whisk the egg whites together with the caster sugar until it forms stiff peaks and spread over the corn flakes.

Whisk egg whites and sugar until stiff

Spread stiff egg whites over the corn flakes

Bake for 30 minutes or until golden brown. The pudding tastes best when served warm.

Baked Corn Flakes Pudding

This pudding has the potential to become a favourite in any home. And if you’re wondering … yes, I’m sure this dessert can work on the breakfast table too!

Dessert or breakfast – doesn’t matter, it’s equally good