Wattleseed and Walnut Bread and Butter Pudding with Stewed Fruits

1. 1

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

2. 2

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

3. 3

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

4. 4

   In a bowl cream the eggs and sugar together until firm.

5. 5

   Gradually add the milk and cream mixture to the eggs, stirring well.

6. 6

   Pour the mix into the darile dishes.

7. 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.

8. 8

   Cook in an oven at 160 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.

9. 9

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

10. 10

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

11. 11

    Simmer for 5 minutes and allow to cool.

12. 12

    Dust with icing sugar and glazed quandongs

* Per serving · 4 servings · Values may vary.

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