2) In a small bowl, mix together the corn flakes, 55g of the sugar, cinnamon, and nutmeg.
3) Bring a large pot of water to a boil, salt, and boil the noodles according to package instructions. Drain, and transfer to a large bowl, and toss with the 170g butter.
4) Meanwhile, in large bowl, combine the cream cheese and remaining 110g sugar and mix, using a hand held mixer, until light and airy. Add the eggs, milk, and nectar and continue mixing until fully incorporated. Stir the cheese mixture evenly into the noodles. Transfer the noodle mixture into a buttered 23 x 33 x 5cm baking dish. (Scrape the bowl with a rubber spatula to get all the custard.)
5) Scatter the top of the pudding with the corn flake mixture. Bake until set and golden brown, about 1 hour. Set aside to cool slightly before serving.
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