Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits

• 500ml milk
• 500ml double cream
• 6 small bread rolls
• 40g butter
• 200g sugar
• 6 eggs
• 25g munthari
• 60g Wattleseed*
• 60g walnuts, chopped
• 80g Quandong Confit*
• 100ml honey
• juice and zest from 1/2 orange
• (* Can be found at: www.dining-downunder.com/shop )

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 160u0b0 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. Styling
13. To serve, dust with icing sugar and glazed quandongs.

milk, cream, bread rolls, butter, sugar, eggs, munthari, walnuts, quandong, honey, orange

Taken from www.epicurious.com/recipes/member/views/wattleseed-and-walnut-bread-and-butter-pudding-with-stewed-fruits-50096162 (may not work)