Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits

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   1. Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes

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   2. place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices

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   3. combine the double cream, milk and wattleseed and bring to the boil in a pot

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   4. in a bowl cream the eggs and sugar together until firm

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   5. gradually add the milk and cream mixture to the eggs stirring well

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   6. pour the mix into the darile dishes

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   7. in a deep tray, lay some folded newspaper on the base and place the dariole dishes on it; fill the tray with hot water half way up the sides of the dishes and cover the whole tray with foil

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   8. cook in an oven at 160u00b0 for 25 minutes, remove the foil and continue cooking for another 20 minutes or until done; the custard should be set and the bread just browned

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   9. when cooked remove the dishes from the tray and allow to cool on the bench

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    10. in a small saucepan, warm the honey; add the quandong and the orange juice and zest

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    11. simmer for 5 minutes and allow to cool

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    Styling

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    To serve, dust with icing sugar and glazed quandongs.

* Per serving · 4 servings · Values may vary.

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