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Simple savoury tomato pudding recipe

Simple savoury tomato pudding recipe

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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.

Bretagne, France

4 people made this

IngredientsServes: 4

  • 1 (400g) tin tomatoes (see tip)
  • salt and pepper, to taste
  • 1 teaspoon chopped capers
  • 2 teaspoons red / green pesto (optional)
  • finely chopped red onion, to taste
  • 4 to 6 slices bread (not too thickly sliced)
  • 1 drizzle olive oil

MethodPrep:25min ›Extra time:8hr chilling › Ready in:8hr25min

  1. Line 1 bowl or 4 teacups with cling film.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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  1. Mix the eggs, flour, milk, and salt together in a bowl. Whisk them to add air into the mix. The more air you can get in, the better it will help the dish rise in the oven.
  2. Once your mixture is smooth and lump free, refrigerate it for an hour or so. This isn&apost an essential step, but it makes the finished toad in the hole taste better. Feel free to skip this step if you don&apost have time to rest and cool the batter.
  3. About an hour before you&aposre ready to serve toad in the hole, put the sausages with the lard and place them in a hot oven, about 220ଌ or 425ଏ.
  4. Let them cook, turning them at least once so they get coated in the fat. The sausages need to be mostly cooked before you add the batter. Try cooking them most of the way around and turning the sausages over to expose the last remaining area, before adding the Yorkshire pudding mix. This way, that part will brown during the final 20 minutes of cooking time.
  5. Take the batter out of the fridge, add in a tablespoon of water, and give the mix one final beating.
  6. Remove the dish from the oven and pour the pudding batter over and around the sausages as evenly as you can. The batter should come up to about 1/2" or two-thirds of the way up the sausages.
  7. Return the dish immediately to the oven and let it bake for 20 minutes without opening the door.
  8. The toad in the hole should be cooked. The sides should have risen and becmoe brown and a bit crispy (not burnt). The bottom should still be light-coloured with a light brown top, but set. If it needs more time, turn the oven off and leave it inside for another 10 minutes. Check on it every few minutes to see it&aposs progress.
  9. Serve immediately.

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These recipes have been handed down by families in the North of England for hundreds of years.
The men of the North, before WW1 used to have Leek and Onion shows, just to prove how well they could grow them, the prizes being items like oak Bedsteads, oak tables, china and cutlery sets.
Leeks and onions where prized possessions.
During winter months raw onions where eaten with cheese for supper, and fried up with bacon for breakfast as in winter eggs were scarce and used mainly for sweet puddings and cakes.
This is taken from a food writer in the North Counties circa 1901
" The onion is an excellent appetiser. It gives "snap" to quite every meal, and we North-country women work it into almost everything. It add flavor to North country broth, and used raw for "salads" for the evening meals, also used in pickles and forms the base for a dumpling that is served with the meat and vegetable Sunday lunch.
Leeks can be fried, boiled or steamed and are another main ingredient in North Country broth."
Chives were very popular in the mid1800's, but appear to have lost popularity before the war.
"Every North of England garden had a patch of shallots, in their youth they are used as scallions and later for flavoring all manner of savoury dishes".

These recipes are from the 1900's too and if fresh suet is difficult to find try using very cold margarine, shredded and mixed with flour

ONION PUDDING..This is boiled in a cloth kitchen towel and served with roast meats and vegetables

1 cup all purpose flour
1/2 cup shredded suet
2 cups minced onions
salt & pepper
cold water to mix

Mix flour and seasoning, add the suet and mix well.
Add the raw onions and sufficient cold water to make a soft dough.
Put into a floured kitchen towel, wrap loosely and secure both ends with kitchen string.
Plunge into boiling water, add lid to pan and boil for 2 hours..the pudding will swell as it cooks.
remove from pan, drain well, unwrap and serve whole with roasted meats or slice and add to place of vegetables, and gravy.

You may also substitute minced leeks or scallions.

Bacon Fried Leeks, this was a Favoured Saturday tea in the 1890's, in North-Country farmhouses and cottages

10 rashers of bacon chopped

2 cups chopped whites of leeks

salt & pepper and boiling water

Coarsely chop the bacon and fry in a hot skillet to render out the fat, then add the leeks, some hot water and salt & pepper.
Continue to cook on high simmer with the pan covered with a dinner plate, keep the liquid amount constant..adding more boiling water as needed.
Cook for 30 mins.
Serve with fresh bread and cups of strong tea.

SAVOURY PUDDING..baked in the oven

Preheat oven 350F middle shelf

1/2 cup all purpose flour
1/2 cup oatmeal ( grind in a mill or use quick cook ..NOT INSTANT)
2 heaped tbsp dried breadcrumbs
3/4 cup shredded suet
2 cups minced onions
1 large egg beaten

milk to bind
salt & pepper

Dried or fresh herbs ( thyme, marjoram, sage & etc.)

In a medium sized bowl, mix well the flour, salt & pepper, breadcrumbs, suet, and herbs.
Add the onions and mix well to coat, then stir int he egg and enough milk to bind to a soft mix.

Put into a well greased roasting pan/oven proof casserole dish

and bake 30-45 mins until golden brown..serve with gravy and vegetables.


1/2 cup ground raw meat ( beef, pork, chicken, lamb)
1 cup red lentils cooked
1/2 cup raw sausage meat
1/2 cup breadcrumbs
2 tbsp chopped parsley
2tbsp minced onion/leeks
1 tsp dried marjoram or thyme
1 tsp dried sage
salt & pepper
1 large egg beaten

milk to bind

Mix everything together, adding just enough milk to form a wet dough.
Form into a roll and place in a floured cotton kitchen cloth.
Wrap loosely and secure ends with string.
Boil for 2 hours.
Remove from water and drain, then unwrap, and re- wrap more tightly and allow to cool completely and serve cold for sandwiches and salad plates .

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Marian's Savory Vegetable Bread Pudding

Preheat oven to 350°. Remove and discard ribs from Swiss chard. Rinse with cold water drain and coarsely chop.

Whisk together eggs and next 4 ingredients in a large bowl stir in bread and half of cheese.

Sauté mushrooms and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 minutes. Stir in Swiss chard, and sauté 2 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.

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There are more than thousand way for making chutneys. This is a simple way for making tomato chutney, which i often do. There is no separate sauteing then grinding. First add everything in a blender, puree it down and cook it. thats it. So simple. Try this and let me know how it turned out..

Preparation Time : 5 mins
Cooking Time : 10 mins
Serves: 4 to 5


Tomatoes – 3 large chopped
Garlic – 10 cloves
Dry Red Chilli – 4
Salt to taste
Sugar to taste

For Seasoning:
Oil – 1 tblspn
Mustard Seeds / Kaduku – 1/2 tsp
Urad dal / Ulundu Paruppu – 1/2 tsp
Cumin Seeds / Jeerakam – 1/2 tsp
Curry Leaves – a sprig

Take tomatoes, garlic and chillies in a blender and puree them.

Heat oil in a kadai. Add in the seasoning ingredients and let them sizzle.

Now add in the pureed tomato mix and add in salt and sugar. Cook till oil separates from it

Savoury bread & butter pudding

Savoury Bread & Butter Pudding

`’Oh and I think your blog is soooo great, all your food looks soooo delicious and you’re just soooo funny…”
Oh stop it I blush. I’m really not that funny. I smile goofily at my computer screen and wave my hand at it as if to say, ‘get outta here’.
I read on…
‘The majority of people food blogging aren’t very interesting, so it’s nice to stumble across someone who doesn’t make me skip straight to the recipe. I especially like the blogs you do with your son…”
What did she say? Son? What son?… I haven’t got a son! The only person that features on my blog other than me is… NOOOOOOO!
Am I that old and shrivelled that she’s mistaken me for my boyfriend’s mother? Well this is a new low. Perhaps I should sit down? NO! That’s what old people do. Maybe he just looks freakishly young? I’m only 32 for god sake! Perhaps I should ask for a giant vat of ‘Olay Regenerist’ for Christmas, just in case. I wonder if it’s still made with babies umbilical cords or was just a 90’s rumour? Not sure I fancy putting umbilical cord cream on my face but as I’m ageing at an alarming rate, needs must. Oh well, at least she thought I was funny.

Anyway, speaking of mum’s, this recipe is inspired by a dish my very own mother, Lizzie, used to make. Her recipe is long lost of course – she manages to lose all of her beloved recipes, so had a go at making it from memory. It’s essentially made up of my two favourite things in life, bread and cheese. So go grab your big pants, it’s time to get your carb on.

Savoury bread & butter pudding
Serves 4-6 / Hands on time 20 mins / Total time 50 mins /
2 red onions, roughly sliced
1 garlic clove, peeled and roughly sliced
400g white sourdough loaf (or any bread you happen to have. I like sourdough as it’s a little more robust and tends to keep its form).
75g medium vegetarian cheddar cheese, grated
75g cheese of your choice grated or crumbled (I used a combination of Emmental and cheddar but you can use any cheese you like)
Handful fresh thyme sprigs
5 eggs
500ml semi-skimmed milk

TIP: I often half the recipe and make a smaller version for 2 in a smaller dish. It’s a great way of using up any unwanted slices of stale bread you have lying around. Also, you don’t have to use sourdough, regular sliced bread works too – although bear in mind you may need more of it. If halving the recipe, use 3 eggs.

1. Preheat oven to 200°C/180°C fan/400°F/gas mark 6.
2. Butter a 2 litre oven dish and begin slicing the bread. Once sliced, pick up the slices as a loaf and put straight into the oven dish. Pull the slices apart to fill the dish creating a zig zag effect (see image below). If you’re using odd bits of bread, just arrange them as best as you can – doesn’t have to be perfect. Roughly slice the onions and the garlic clove.
3. Grate or crumbled all the cheeses, saving a handful of hard cheese for the topping (a hard grated cheese is better for sprinkling). Put to one side.
4. Evenly distribute the sliced onions and garlic through the layers of bread before packing with the cheeses. Insert a few thyme sprigs throughout and put to one side.
5. In a separate bowl or jug, whisk the eggs and milk together until combined before pouring slowly over the pudding, making sure you manage to soak all the bread. Season well with salt and pepper before topping with the remaining handful of grated cheese. Bake in the oven on the middle shelf, for 25-30 mins.
6. Remove from the oven, discard the charred thyme sprigs and serve with a simple green salad.

Savoury Bread & Butter Pudding

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @ corrieheale and tag your recipe pictures using #corriesrabbitfood.

Menemen is usually eaten for breakfast but will also make for a wholesome healthy dinner. Its tasty and simple, best shared straight from the pan with sesame village style bread.

For 4 – 6 people you will need:

10 tomatoes or 5 beef tomatoes – grated

2 Green Turkish Peppers or 1/2 green bell pepper – finely diced

Heat the butter in a frying pan and saute pepper until soft. Turkish style green peppers easily available in your local Mediterranean shop, but be careful, usually mild once in a while they’ll pack a punch.

Once peppers soften, add grated tomatoes and cover pan. Simmer gently for 10 to 15 minutes until reduced slightly. Add dried thyme and season.

Stir in beaten eggs and mix lightly, continuing to cook for a few minutes over a gentle heat. At this point I sometimes add a handful of grated ‘kasar’ cheese, similar to mild cheddar.

Serve immediately in pan or serving dish, accompanied by lots of bread. My family-in-law often adds sucuk (beef sausage) or minced meat.

* * *
For more savoury recipes click here.. Or fancy something sweet? Here!

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