Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Total:
9 hr
Active:
1 hr
Yield:
4 to 10 servings
Level:
Advanced

Ingredients

Directions

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 pepper and a tiny bit of sugar. Pour some passata into a large soup plate and season with lemon juice and Worstershire sauce, and maybe a touch of pepper sauce. Soak the bread slices briefly in this mixture and line your bowl with them, leaving no cracks or crannies. To the tomatoes add as much crushed garlic as you fancy, a good measure of olive oil and lots of torn up basil leaves. Adjust the seasoning and pour the whole lot into the bread lined bowl. Seal the top with more soaked bread. Place the receptacle on top with weights and leave overnight in the refrigerator. Turn out onto a fine dish and surround with goodies--quail eggs, olives, peppers, capers or what you will. A bowl of sour cream might be passed round with it, or good home-made mayonnaise.

IDEAS YOU'LL LOVE

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

English Sticky Toffee Pudding

Recipe courtesy of Marie Simmons

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Summer Garden Pasta

Recipe courtesy of Ina Garten

Tomato Soup and Grilled Cheese

Recipe courtesy of Rachael Ray

Brownie Pudding

Recipe courtesy of Ina Garten

Bread Pudding

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking