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  • 500ml milk

  • 500ml double cream

  • 6 small bread rolls

  • 40g butter

  • 200g sugar

  • 6 eggs

  • 25g munthari

  • 60g walnuts, chopped

  • 100ml honey

  • juice and zest from ½ orange

  • 60g Wattleseed (*Please see notes)

  • 80g Quandong Confit (*Please see notes)


  • 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.


*Wattleseed can be purchased at:

*Quandong Confit can be purchased at:

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