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Baby plum tomato batter pudding

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 8
Servings 8
Time 10 minutes


  • 800
    baby plum tomatoes
  • 5
    large eggs
  • 65
  • 265
    crème fraîche or sour cream
  • 75
  • handful basil leaves, torn
  • 65
    Parmesan cheese, grated
  • green salad to serve


30-40 minutes
1. Lightly grease a 26 cm ovenproof dish, about 4 cm deep, and spread the tomatoes over the base. 2. In a large bowl, beat the eggs and, with a wire whisk, whisk in the flour. Beat the crème fraîche and milk together until smooth and add to the egg mixture. Stir in the basil and 50 g Parmesan. Season with salt to taste. 3. Pour batter over tomatoes and sprinkle with remaining cheese and freshly ground black pepper. 4. Bake in preheated 190 ºC oven until puffed and golden. Scatter with basil leaves and serve immediately with a salad.

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