FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
FREE Magazines
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
Jamie's Italy by Jamie Oliver
(Bustrengo)
This is a superb moist cake, a bit like a clafoutis in France, but by adding breadcrumbs and using polenta it becomes very much like an Italian bread-and-butter pudding. It's something that Italians would cook in the embers of the fire after dinner.
Serves 8
Ingredients
• a dollop of butter
• 1 cup polenta
• 1 3/4 cups all-purpose flour, sifted
• 2 cups stale breadcrumbs
• 1/3 cup sugar, plus extra for dusting
• 2 1/4 cups whole milk
• 3 large free-range eggs, preferably organic, beaten
• 3 tablespoons honey
• 1/4 cup olive oil
• 3 1/2 oz. dried figs, chopped or torn up
• 3 1/2 oz. raisins or sultanas
• 1 Ib. 2 oz. firm eating apples, peeled, cored, and roughly diced
• 1/2 a teaspoon ground cinnamon
• zest of 2 oranges
• zest of 2 lemons
• 1 teaspoon salt
Directions
Preheat the oven to 350°F and butter a shallow 11-inch tart tin with a removable bottom. Mix the polenta, flour, breadcrumbs, and sugar in a large bowl. In a separate bowl, mix together the milk, eggs, honey, and olive oil. Add the wet mixture to the dry mixture, making sure you stir it all together well. Add the figs, raisins, apples, cinnamon, orange and lemon zest, and salt, and stir again.
Pour the mixture into your tin and bake for about 50 minutes. Keep an eye on it - you may need to cover it with some aluminum foil if you find that it starts to brown too much at the edges. Before serving, sprinkle some granulated sugar over it. Then make sure you eat it warm - lovely with a dollop of creme fraiche and a glass of vin santo!
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.