“This recipe is taken from "The Sydney Morning Herald" Oct 20 2009 but slightly modified. A twist on traditional bread and butter pudding. You can make the cumquats ahead of time but store in fridge. Also by adding 1 cinnamon stick, 1 tsp of yellow mustard seeds and 3 cloves when cooking the cumquats you can then serve as a condiment to ham, cold meats or roast duck.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil cumqates in a large sacepan of salted water for 2 mins and drain.
  2. Bring csugar and water to the boil and add cumquats. Cover with a cartush and simmer for 40 mins or until soft and skin is translucent and shiny.
  3. Remove from heat and allow to cool.
  4. Once cool, use a paring knife and remove pips without cutting into the cumquats too much.
  5. Reserve the syrup.
  6. Preheat oven to 170°C.
  7. Make custard by mixing eggs, milk, cream and 1/2 cup cumquat syrup. Strain custard through a fine sieve.
  8. Lighly butter bread, then cut off crust (leave the crusts on until butter or the bread could rip). Cut into half on the diagonal to form 2 triangles.
  9. Layer a 22cm x 26cm baking dish with bread and cumquats, reserving 6 cumquats for decorating. As you finish each layer pour some custard over the bread. Finish layering the fruit and bread with the bread being the top layer. Pour over remaining custard.
  10. Let stand for 30 mins before baking for 45 mins or until golden brown.
  11. Garnish with the remaining cumquats and brush over the syrup to glaze.

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