Tomato and basil summer pudding

At this time of year, not only is there usually a glut of tomatoes but with all the sunshine we’ve had, the flavour will be at its absolute best. So, this tomato and basil summer pudding I found in an old Clarissa Dickson-Wright book (half of the Two Fat Ladies team – this recipe is Jennifer’s) is a great idea if you’re looking for a new way to use them up. It needs to be made the day before you want to eat it; served chilled with some good quality Mozzarella and cold salami or bresaola it makes a great starter for four or a light lunch.

You will need…

  • Light olive oil
  • 8-10 slices of good quality white bread, crusts removed
  • 1 Kg ripe tomatoes, skinned and deseeded
  • Salt and black pepper
  • 1 clove of garlic, grated
  • A small bunch of basil leaves, torn
  • juice of a half a lemon or a tablespoon of good quality sherry vinegar

To make…

  • Lightly grease the pudding bowl with a little olive oil.
  • Plunge the ripe tomatoes into a bowl of boiling water for a couple of minutes. Skin and remove the seeds, chop the tomatoes into small pieces and retain all the juices – you need them to soak into the bread.
  • Mix the chopped tomatoes with the lemon juice or sherry vinegar, garlic and basil leaves and a dash of extra virgin olive oil – season with a little salt and pepper.
  • Pour a pool of the tomato juice onto a flat dish and briefly dip each bread slice into it, then use them to line a small pudding basin. Make sure the slices overlap slightly and cover the base.
  • Pour the mixture into the bread-lined basin, make a cover/lid with the remaining bread and seal. Put a flat plate over the pudding and weight it down – I use tins of tomatoes.
  • Leave overnight in the fridge.
  • To serve, run the blade of a knife around the edge and turn the pudding out onto a plate. Spoon any juices over the top of the pudding to soak into the bread.

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About Janet Davies @pigeoncottage

Food lover, author, cook!
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