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

(* 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

Styling

To serve, dust with icing sugar and glazed quandongs.