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    “Bustrengo”

    This fruity dessert comes from Emilia-Romagna.

    Serves 6-8

    • 100g breadcrumbs
    • 120g plain flour
    • 100g corn meal
    • 200 ml honey or 200g sugar
    • 3 eggs, beaten
    • 500 ml milk
    • 100g sultanas
    • 100g dried figs, chopped
    • Zest of 1 lemon
    • Zest of 1 orange
    • 500g apples, peeled and finely diced
    • 100 ml extra virgin olive oil
    • 1 pinch of salt

    1. Mix together corn meal, plain flour, breadcrumbs, milk, eggs, oil and salt.
    2. When the dough is well-combined and compact incorporate the apples, sultanas, figs and citrus zest.
    3. Grease a tin or line with baking paper and pour in the mixture.
    4. Bake in preheated oven at 170°C for one hour.
    5. Cool on wire rack and serve sliced.