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Tomato & Olive Pudding
This is lovely as a pudding, but I usually bake it as a pie
tomato & olive pudding
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 1/3rd for a lid, then fill with the tomato and onion and olive mix, and then use the remaining third as a lid.)
This will only fill your basin to approximately 3/4 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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Another unusual but yummy sounding recipe!
It’s delicious Karrie!
Ok so many questions!!
Are the lentils precooked?
50g of uncooked might not make the filling amount of cooked ones needed?
If you are baking it as a pie do you bake blind first then and filling and bake? If so for how long?
I’m just about to make this as a pie, I’m going to wing it and go with my instincts 🫣 all the ingredients sound yum so what can go wrong 🤣
Jetlag – yes, you cook the lentils with the tomato juice for about 10 minutes before filling the pudding or pie. I don’t bake the pie crust blind first, no. The pastry is uncooked when it goes in the oven. How did it turn out, did you like it?