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feed a family of 4 for (just over) £100 a month

Tomato & Olive Pudding

This is lovely as a pudding, but I usually bake it as a pie




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tomato & olive pudding

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Prep Time: 45 mins
Cook Time: 2 hrs 30 mins
Total Time: 3 hrs 15 mins
budget meals
cheap family recipes
Freezes Well
Servings: 4 servings
Cost per portion 33p
Calories: 531kcal
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for the pastry:

  • 300 g self-raising flour
  • 90 ml veg oil
  • pinch salt

for the filling:

  • 1 can plum tomatoes chopped
  • 60 g olives roughly chopped
  • dessertspoon oregano
  • 50 g red lentils


  • Mix the flour, oil and salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
  • Simmer the lentils together with the olives, oregano, chopped tomatoes and all the juices from the tomato can, once you've chopped the tomatoes. Do this for 5-10 minutes over a medium heat.
  • Line your pudding basin with approx half to 1 cm thick layer of pastry (keeping ⅓ for a lid, then fill with the tomato and onion and olive mix, and then use the remaining ⅓ as a lid.)
  • This will only fill your basin to approximately ¾ full, but don’t worry, it will grow when you steam it.
  • Place a pleated piece of foil over the top and tie it around the rim (illustrated, right) and steam for approx 2-3 hrs in the slow cooker, or on your hob in a bain marie until the pastry is bulging above the top of your pudding basin.
  • Serve with 80g carrots per person and 200g potato per person, made into wedges.


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Nutrition Facts
tomato & olive pudding
Amount Per Serving
Calories 531 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 19g119%
Sodium 236mg10%
Potassium 194mg6%
Carbohydrates 62g21%
Fiber 6g25%
Sugar 1g1%
Protein 12g24%
Vitamin A 59IU1%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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