Wattleseed and walnut bread and butter pudding with stewed fruits

Serves: 4

Difficulty:

Ingredients

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 ½ orange

Method

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

Styling

To serve, dust with icing sugar and glazed quandongs.

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Dining Downunder Cookbook

This Australian recipe of Wattleseed and walnut bread and butter pudding with stewed fruits is included in the Dining Downunder Cookbook which can be purchased online at the Dining Downunder Online Shop. Also available online is a wide range of native Australian herbs and spices, sauces, syrups, infused oils and bush tucker ingredients such as wattleseed and paperbark rolls.