About this recipe:Easy, store cupboard ingredients are ideal for this tangy, savoury pudding...and although it's delicious in summer with fresh tomatoes it's even better with tinned chopped tomatoes, especially the ones which come with added herbs! Can be made as one large pudding for slicing but is super in individual dishes or teacups as moulds. Makes four portions.
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Method Prep:25min › Extra time:8hr chilling › Ready in:8hr25min
Line 1 bowl or 4 teacups with cling film.
Drain the tomatoes, allowing the juice to drip into a small bowl (if using fresh tomatoes then mash first). Into the juice add the seasoning and capers, pesto and onions.
Remove crusts from bread and cut into enough discs/strips to line the cling filmed moulds - you might need more bread depending on size of mould.
Dip the bread pieces quickly in the tomato juice mix, just enough to colour - don't leave too long. Line the moulds with the bread. Ensure there is enough bread and tomato juice to make the lids.
Chop the tomatoes then spoon into the bowl or teacups. Top the moulds with the remaining bread, dipped in the tomato juice. Top with cling film, place a saucer and/or heavy tin on top and refrigerate overnight.
The next day, when ready to serve invert the pudding over a serving plate, remove the cling film, and serve drizzled with olive oil with salad and fresh herbs.
It is important to dip the bread very briefly in the tomato mix because it will soak up a lot of juice overnight anyway.
For this recipe you can use plain tinned tomatoes, tinned tomatoes with herbs or fresh tomatoes.