Bustrengo

• 100 GRAM POLENTA
• 3 EGGS
• 100 GRAM FLOUR
• 75 GRAM SUGAR
• 50 GRAM MARMALADE
• 50 GRAM PRESERVED GINGER, chopped
• 50 GRAM SUGARED CITRUS PEEL
• 75 GRAM RAISINS
• 1 CUP MILK
• 2 APPLES, peeled and cubed

Mix all ingredients well together. Pour the batter in a greased round cake tin. Bake 45 minutes at 180 degrees Celsius. Serve hot with custard sauce.