Tomato summer pudding
( SERVES 4 )
Every cook has one recipe of which they are most proud and this was Jennifer’s [Clarissa Dickson Wright and Jennifer Paterson were the Two Fat Ladies]. The idea came from an Italian bread salad and I envied her this invention. It is perfect with cold meat or fish and I hope you enjoy it as much as I do. The better and riper the tomatoes, the better the pudding.
- Pour some olive oil on a flat dish and dip the bread quickly into it, then use to line a ½ litre pudding basin. Chop the tomatoes and pour any remaining oil over them. Season well.
- Add the garlic and tear the basil leaves into the tomato mixture. Put it into the lined pudding basin and squeeze on the lemon juice. Make a cover with bread and lay in place. Put a flat plate over the pudding and place weights on top to press it down. Leave overnight in the refrigerator.
- To serve, run a knife carefully around the outside and turn the pudding out on to a flat dish. Good old Jennifer, delicious.