No this is not an April Fools joke. Recently we had THREE cakes to mark the youngest child’s 6th Birthday and when you have that much cake sometimes you have leftovers. And when you have leftovers they can be somewhat drying.

When we think leftover cakes we think Cakepops. But this time I wanted to make something less laborous (we all know I like shortcuts).

So after a bit of experimenting I opted for this….Cake Pudding…like Bread and Butter Pudding but with leftover cake.

This is amazing. I know I’m biased but it really is amazing!

To make enough Pudding to serve 4 you will need:

1/2 a double layered 20 CM cake. Ours was Chocolate flavoured and was ‘filled’ with Caramel flavour frosting.

500 ml milk

2 eggs

50 grams castor sugar (plus an extra TBSP for sprinkling).

100 grams chocolate chips

Optional: a tub of Caramel or Chocolate Frosting (we didn’t add any extra as the cake already had a layer in it OR about 3 heaped TBSP of Nutella or other chocolate based spread.

1) Remove the icing/frosting off the cake. Slice the cake up. Generally the thinner the slices the better. Just don’t make them too thin or they’ll fall apart.
2) If you wish to use the optional ingriedent of Nutella/Caramel spread it on half the slices. Then make ‘sandwiches’. So one slice of nutella’d cake with 1 slice of non-nutella cake.
3) Place the cake in an ovenproof dish (I used an old fashioned rectangular tin). I placed them so the point of the rectangle was at the top (and would be a bit crispy when I sprinkled on the sugar).
4) Whisk together the eggs, milk and sugar. Pour over the cake slices.
5) Sprinkle on the chocolate chips.
6) Place in the oven at 170C/Gas Mark 4 for 35-40 minutes.
7) Remove from the oven and serve with cream…ice-cream or whatever takes your fancy.

Alternative: if you wish to make a ‘chocolate’ custard mixture you could add the nutella to the milk mixture and whisk it in. Or if you want even more chocolate you could still apply nutella to the cake and also make the chocolate ‘custard’ mixture too.