Family friendly

Savoury summer puddings

Name: Savoury summer puddings
Prep time: 600 min
Cook time: 12 min
Total time: 612 min
Yield: 6
Ingredients: 2 red capsicum, seeds removed, quartered; 2 tablespoons olive oil; 1 large onion, finely chopped; 1 garlic clove, crushed; 1/4 teaspoon dried chillies; 410g can chopped tomatoes; 1/2 teaspoon caster sugar; 2 tablespoons chopped basil, plus 6 small leaves to garnish; 18 slices white bread; 2 teaspoons red wine vinegar; 4 tablespoons good-quality pesto

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10h

12m

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With this savoury twist on the classic English dessert, you can now begin and end dinner parties with summer puddings!

2 red capsicum, seeds removed, quartered
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1/4 teaspoon dried chillies
410g can chopped tomatoes
1/2 teaspoon caster sugar
2 tablespoons chopped basil, plus 6 small leaves to garnish
18 slices white bread
2 teaspoons red wine vinegar
4 tablespoons good-quality pesto

Method

1.

Preheat grill to high. Grease 6 x 150ml dariole moulds.
2.

Place capsicum on a tray and grill until skin is blackened. Remove, place in a plastic bag and leave to cool. Remove blackened skin and seeds. Chop flesh into small cubes.
3.

Heat half the oil in a frypan, add onion and cook over low heat, stirring, for 2-3 minutes or until soft. Add garlic, chilli and capsicum, cook for about 3 minutes, then add tomatoes with their juice, and season well. Add sugar and basil and cook for a further minute. Place a sieve over a bowl, pour tomato mixture into sieve and leave to drain for 30 minutes.
4.

Meanwhile, cut 6 circles out of 6 bread slices for the bases of the moulds. Remove crusts from the remaining slices, then cut into 2cm strips.
5.

Combine vinegar and remaining olive oil with the juices that have drained from the sieve. Taste for seasoning. Briefly dip bread circles in tomato juices and place in the base of moulds, then dip bread strips in the juice and line sides of moulds.
6.

Fill moulds with drained mixture in the sieve. Cover with any overhanging bread to enclose base. Cover with plastic wrap, top with a plate or tray weighed down with cans, and refrigerate overnight. To serve, invert puddings onto serving plates, drizzle with any remaining tomato juices and pesto. Garnish with basil leaves.