Thursday, 20 August 2015


Wendy Rudd


½ cup/125 ml butter or margarine, softened
1 cup/250 ml sugar
5 eggs
2½ cups/625 ml whipping cream or evaporated milk
1 T/15 ml vanilla
dash cinnamon
10 Weetabix
½ cup/125 ml raisins

Beat butter and sugar until fluffy[1]. Beat in eggs, one at a time. Gradually blend in cream, vanilla and cinnamon, beating well.

Break Weetabix into bite-size pieces, place in shallow 2-1/2 quart/2.5 L baking dish. Sprinkle with raisins. Pour on cream mixture. Sprinkle with additional cinnamon.

Let stand 30 minutes to allow custard to soak into cereal. Set dish in a larger pan, add water to fill halfway up dish. Cover dish with aluminium foil.

Bat at 350°F/180°C for 35 minutes. Uncover; bake 20-30 minutes or until just set. Serve warm, with cream if desired. Serves 8.


(Serves 12)

2 Weetabix (6.5 sins)
113g (4oz) sultanas (16 sins)
142ml (5floz) skimmed milk (2.5 sins)
142ml (5floz) water
113g (4oz) self-raising four (18 sins)
1 teaspoon mixed spice
14g (0.5oz) artificial sweetener
1 egg beaten

1. Preheat the oven to 180oC, 350oF or Gas Mark 4

2. Put the Weetabix and sultanas in a bowl. Pour the milk and water over the top and leave to soak up all the liquid.

3. Stir in the flour, mixed spice, sweetener and beaten egg.

4. Spoon the mixture into a 454g (1lb) lined loaf tin and bake in the preheated oven for 1 1/4 hours until cooked.

5. Cool on a wire rack before serving, then cut into 12 slices.


PREP TIME 20 minutes
COOK TIME 35 minutes
SERVES Makes 15Makes 15

1/3 cup caster sugar
1 cup desiccated coconut
1 cup plain four
150 g butter melted
2/3 cup strawberry jam
375 g marshmallows
3 Weet-Bix crushed
Preheat oven to 180 °C or 160 °C fan. Lightly oil an 18 x 28cm slice tin and line with non-stick baking paper, overhanging the two long sides. Combine Weet-Bix, sugar, coconut and flour in a large mixing bowl and make a well in the centre.
Add melted butter to the dry ingredients and mix until evenly moistened. Tip into the prepared tin and use the back of a spoon to press into an even layer. Bake base for 25-30 mins until golden brown.
While slice base is still warm, spread with jam. Arrange the marshmallows on top and return to the oven for about 7 mins until just softened. Cool slice in the pan then cut into squares to serve.