Tomato Batter Pudding
8,0 / 10
Preheat the oven to 170°C (150 fan) | 325°F | gas 3.
Sift the flour into a large mixing bowl.
In a large jug, whisk together the eggs, milk and season with salt and pepper. Whisk the wet ingredients into the flour slowly, making sure there are no lumps.
Divide between two ceramic baking dishes and bake for 10 minutes.
Sit the cherry tomato vines in the centre, sprinkle with thyme leaves and return to the oven for a further 20-25 minutes until the batter is set and the tomatoes are soft and bursting. Remove and allow to sit for a few minutes before serving.