Name: Savoury summer puddings
Prep time: 600 min
Cook time: 12 min
Total time: 612 min
Yield: 1
Ingredients: 2 red capsicum, seeds removed, quartered; 36.40 gm olive oil; 1 large onion, finely chopped; 1 garlic clove, crushed; 1/4 tsp dried chillies; 410g can chopped tomatoes; 2.50 gm caster sugar; 40.00 ml chopped basil, plus 6 small leaves to garnish; 18 slices white bread; 2 tsp red wine vinegar; 80.00 gm good-quality pesto

Savoury summer puddings

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Prep Time:
600 minutes

Cook Time:
12 minutes

Total Time:
612 minutes

Ingredients:

2 red capsicum, seeds removed, quartered
1 large onion, finely chopped
1/4 tsp dried chillies
410g can chopped tomatoes
2.50 gm caster sugar
40.00 ml chopped basil, plus 6 small leaves to garnish
18 slices white bread
2 tsp red wine vinegar
80.00 gm good-quality pesto

Instructions:

Preheat your grill on high and grease 6 dariole moulds with a 150ml capacity.
Grill capsicum on a tray until skin is blackened. Remove and let cool in a plastic bag. Peel off skin and seeds, then chop into small cubes.
Heat half of the oil in a frying pan, sauté onion over low heat for 2-3 minutes until soft. Stir in garlic, chili, and capsicum, cook for about 3 minutes, add tomatoes with juice and season generously. Mix in sugar and basil, cook for another minute. Strain tomato mixture through a sieve over a bowl and let it drain for 30 minutes.
Cut 6 circles from 6 bread slices for the bases of the molds. Remove crusts from the remaining slices and cut into 2cm strips.
Mix the vinegar and remaining olive oil with the strained juices. Season to taste. Dip bread circles in tomato juices and place at the base of moulds. Dip bread strips in the juice and line the sides of the moulds.
Fill moulds with the drained mixture, using the overhanging bread to enclose the base. Cover with plastic wrap, place a plate or tray on top weighed down with cans, and refrigerate overnight. When serving, invert puddings onto plates, drizzle with any remaining tomato juices and pesto, and garnish with basil leaves.

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