Slice the bread rolls evenly and butter each slice, with the remaining butter, line the dariole dishes.
Place the bread into the dishes together with the munthari and walnut pieces, scattered between the bread slices.
Combine the double cream, milk and wattleseed and bring to the boil in a pot.
In a bowl cream the eggs and sugar together until firm.
Gradually add the milk and cream mixture to the eggs stirring well.
Pour the mix into the darile dishes.
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.
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.
When cooked remove the dishes from the tray and allow to cool on the bench.
In a small saucepan, warm the honey; add the quandong and the orange juice and zest.
Simmer for 5 minutes and allow to cool.
*Wattleseed can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=index&cPath=4
*Quandong Confit can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=2&products_id=20
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