Tomato summer pudding

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.

Ingredients

1 serving	Olive oil
10 slices	Soft white bread, crusts removed
2 kgs	Large ripe tomatoes, skinned and deseeded (Main)
1 clove	Fresh garlic, finely chopped
1 bunch	Basil
½	Lemons, juiced

Directions

1. 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.
2. 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.
3. To serve, run a knife carefully around the outside and turn the pudding out on to a flat dish. Good old Jennifer, delicious.