Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson
Save Recipe Print
9 hr
1 hr
8 hr
4 to 10 servings



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.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Peach and Berry Summer Pudding

Recipe courtesy of Ina Garten

Banana Pudding

Recipe courtesy of Trisha Yearwood

Chocolate Pudding

Recipe courtesy of Tyler Florence

Yorkshire Pudding

Recipe courtesy of Tyler Florence

Lemon Rice Pudding

Recipe courtesy of Ree Drummond

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Rockin' Rice Pudding

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Latest Stories