Tomato Summer Pudding

The classic sweet English pudding takes a savoury turn with the help of tomatoes, yellow peppers and basil. An ideal choice for the beginning of any three-course meal…

Tomato Summer Pudding

Tomato Summer Pudding

Jennifer Paterson was the first and currently only professional I have ever seen to make this savoury spin on the classic berry Summer Pudding, in one of the earliest episodes of the series Two Fat Ladies. My desire to be clever caused me to manipulate her idea even further by adding yellow peppers to the filling – not to mention add a bit of additional colour – and serve the result as the first course at our latest dinner party.

Time, and lots of it, is the key ingredient here – allow yourself a free day before serving to prepare these and allow the bread cases to soak up the juices and flavours, and the night before that to allow the bread to go stale.


  • 4 slices stale white bread per pudding, with the crusts cut off
  • 4 tins chopped tomatoes, the juices drained through a sieve into a bowl
  • 1 yellow pepper, chopped roughly and de-seeded
  • A bunch of fresh leaf basil, roughly chopped
  • 2 cloves garlic, roughly chopped
  • Worcester Sauce
  • Tabasco Sauce

Serves 5 full-size puddings, can be halved to serve 10

Preparation Time: 1 hour

Cooling/Setting Time: 12-24 hours


  1. Allow a loaf of white bread to go stale overnight.
  2. The following day, drain a tin of tomatoes of its juices into a shallow bowl – this will make the passata to dip the bread into for the pudding case. Season the passata with Worcester Sauce, Tabasco Sauce and black pepper. Repeat this step when the passata runs out.
  3. Cut the crusts off the slices of bread, then cut each slice in half. Dip both sides of the bread into the passata, and line an individual pudding basin with the slices, until a case has been made.
  4. Slice, de-seed and roughly chop a whole yellow pepper, as well as two garlic cloves and a bunch of fresh leaf basil, and combine with the drained chopped tomatoes in a bowl. Spoon the mixture into the bread cases, and seal with another slice of bread, again dipped in the passata.
  5. Repeat Steps 3 and 4 until you have enough puddings to serve your guests. Place in the refrigerator for 12-24 hours (the longer the better) to set.
  6. The following day, turn out onto plates and serve with a simple Parmesan salad.