Wattleseed and Walnut Bread and Butter Pudding With Stewed Fruits
By: Vic Cherikoff
Published: Monday, August 30, 2010 - 4:57pm

Ingredients




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

Preparation

1 Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes. 2 Place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices. 3 Combine the double cream, milk and wattleseed and bring to the boil in a pot. 4 In a bowl cream the eggs and sugar together until firm. 5 Gradually add the milk and cream mixture to the eggs stirring well. 6 Pour the mix into the darile dishes. 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 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 When cooked remove the dishes from the tray and allow to cool on the bench. 10 In a small saucepan, warm the honey; add the quandong and the orange juice and zest. 11 Simmer for 5 minutes and allow to cool.