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Recipe preparation steps
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.
12
Styling - To serve, dust with icing sugar and glazed quandongs.
Prep time 
