Wattleseed And Walnut Bread And Butter Pudding With Stewed Fruits - cooking recipe

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 1/2 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\u00b0 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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