Frank's Anglo-Italian heritage is evident in this cross between a bakewell pudding and polenta cake. The results are moist, sweet and deliciously moreish. The decision of whether to serve with ice-cream or clotted cream, tea or cappucino is entirely yours!


  • 650g/ 1lb 9oz apples, peeled, cored and roughly diced

  • 100g/ 3½oz butter

  • 100g/ 3½oz caster sugar

  • 50g/ 2oz polenta

  • 200g/ 7oz plain flour

  • 100g/ 3½ oz stale breadcrumbs

  • 100g/ 3½ oz caster sugar

  • 500ml/ 18 fl oz milk

  • 3 large eggs, beaten

  • 100g/ 3½ oz runny honey

  • 55ml/ 2 fl oz olive oil

  • ½ tsp ground cinnamon

  • Zest of two lemons

  • 1 tsp salt

  • 1 x premade shortcrust pastry


  • 1.

    Preheat oven to 160 degrees celsius. Tip the equal measures of butter and sugar into a large heavy based pan over a high heat until it begins to caramelise for approximately 4-5 minutes. Tip in the apples and continue to cook for approximately 3-4 minutes until they become caramelised and toffee-like.

  • 2.

    Mix together the polenta, flour, breadcrumbs and sugar in a bowl. In a separate bowl mix together the milk, eggs, honey and olive oil. Add the wet mixture to the dry one and stir well. Add the apples, cinnamon, lemon zest and salt and stir again. Pour into the uncooked shortcrust pastry (lined in a 28cm flan case) and bake for 60 minutes approx.

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