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Tomato Summer Pudding
- Difficulty
Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1996
I thought this up while daydreaming over that splendid Italian peasant dish Panzanella. It is essential that you find really good, sweet tomatoes – none of those tasteless Dutch numbers. Passata is a purée of tomatoes, easily found in most supermarkets or delicatessens.
Ingredients
- fresh plum or vine tomatoes-they must have a good taste
- salt and freshly ground black pepper
- sugar
- tomato passata
Method
Have enough tomatoes to overfill the pudding basin you will use. Dip into boiling water and peel them. Chop roughly and sprinkle with good sea salt and black pepper plus a tiny bit of sugar. Pour some passata into a large soup plate and season with lemon juice and Worcestershire sauce, and maybe a touch of Tabasco. Soak the bread slices briefly in this mixture and line your bowl with them, leav
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A family favourite since first published. If the pudding does not come out of the basin easily, next time line with gladwrap.
Just tried the recipe. The bread stuck to bowl when turning onto a plate. Did I miss a step?
Hi John - that's surprising, as this is very much a savoury version of a traditional summer pudding made with summer fruits. In that case, too, you just line the mould with bread doused in the juices of the filling, and it normally turns out nicely.
Some recipes for summer pudding do suggest lining the dish with cling film/Saran wrap though. That could be the way to go if you want to be sure of a trouble-free unmolding.