tomato & olive pudding

tomato & olive pudding

Kit required: find a 5.5 to 6.5 inch pyrex pudding basin or jug.


for the pastry:

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

for the filling:

1 can plum tomatoes, chopped
60g olives roughly chopped
Dessertspoon of oregano
50g 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.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 724
protein (g)- 15
fat (g)-27
sat fat (g)- 4.05
carb (g)- 105
5 a day portions- 3.5
fibre (g)- 8
salt (g)- 0
calcium (mg)- 203
iron (mg)- 8

The salt value excludes any you have added yourself, as each family's tastes will differ