Leftover muffin pudding

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Serves: 4

By hellabell

(1 Vote) 2


  • 60-90ml milk

  • 55g sugar

  • 1 eggs

  • 4 muffins (or more)


  1. Butter a gratin type dish.
  2. Slice muffins roughly and layer up in a dish (any crumbs can be swept in too).
  3. Beat egg, mix together with milk and sugar.
  4. Pour egg mix evenly over the sliced muffins.
  5. Bake for about 30 minutes at 180C until top is golden and egg mix cooked in.

Handy Hint

Any muffin type can be used. Choc chip works very well served with custard…

Additional Information

  • cake

  • Kids can help

  • Cake/Dessert

  • Nut Free

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Your comments

  • Sweetsnbooksnradio4 21/02/12 21:08

    This worked very well. I made double quantity and added a chopped apple to the mixture and served it warm. I didn't just slice the cake but broke it up quite fine. The muffins I used were already quite sweet so I sprinkled the sugar on top to make a crispy topping.

  • hellabell 09/01/10 20:56

    Very good for using up that stale baking that you can't bring yourself to throw out (espesh if you made the muffins yourself, on the Mumsnet bake day?) Makes a lovely bread&butter type pudding very easily and is enjoyed by all ages.