Juicy Lucy pudding

Juicy Lucy pudding

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(12 ratings)

By

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Cooking time

Prep: 15 mins - 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4 - 6

Look no further for a fruity, guilt-free dessert that's both delicious and nourishing

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition

kcalories
276
protein
3g
carbs
56g
fat
6g
saturates
3g
fibre
7g
sugar
16g
salt
0.14g

Ingredients

  • 350g packet frozen fruits of the forest, defrosted
  • 3 tbsp light muscovado sugar
  • 4 tbsp no-added-sugar wild blueberries jam (we used St Dalfour, from larger supermarket branches)
  • 6 medium-sized ripe pears, peeled, quartered and cored
  • 50g fresh white breadcrumbs
  • 25g butter, melted

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Method

  1. Preheat the oven to 190C/gas 5/ fan 170C. Mix the fruits of the forest in a large bowl with the sugar and jam, then add the pears and toss to mix. Tip into a deep baking dish measuring about 18x28cm, cover with foil and roast in the oven for 20 minutes. Pierce a pear or two to see if they are really tender; if not, return dish to the oven for another 5 minutes or until they feel soft.
  2. Mix breadcrumbs with the butter and scatter over the fruit. Bake uncovered in the oven for 10-15 minutes or until golden and crispy. Serve hot.

Recipe from Good Food magazine, November 2002

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Comments

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rachel_r's picture
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I made this last night - I used a tin of pears and full-sugar jam and missed out the extra sugar like other reviewers. It was lovely!

juliebahrain's picture
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Made half quantities for two of us and it did two days. Added extra frozen strawberries to frozen fruits, used normal strawberry jam and omitted the sugar and used full quantity of topping. Served with ice cream and my husband was scraping his bowl clean :-) Wonder if you could add desiccated coconut to the topping?

playfair's picture
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It was ok but not fabulous. Probably won't make it again.

judikirk's picture
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Really nice, easy dessert.

I used whatever red fruits were in the freezer (including cherries) and, as suggested by another commenter, I used regular jam but omitted the sugar.

I doubled the amount of the topping and served with ice cream. Delicious!

alisonschenkl's picture
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Really great. Unfortunately the calorific value rose sharply when I covered it in custard :-) Delicious!

tobyjug3's picture

I am on a minimal sugar and fat diet (diabetes) so used sweetner instead of the jam and sugar. Also used toasted oats with sweetner for the topping.
1 pud that is now a regular on my menus

angelajane's picture
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Absolutely delicious - made for New Years Day dinner and all the family loved it! So easy too.

maggyfaz's picture
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Lovely! I have made this dish about five times now. I don't bother with the sugar or the topping, just add more St Dalfour blueberry jam. Gorgeous with a dollop of Greek yoghurt.

helenlj's picture
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This is a real hit with our family and friends - very filling, but not overly so, and great on a cold evening! If I haven't got low-sugar jam, I just put full-sugar jam in and leave out the extra sugar, and it's just as good.

vickpole's picture
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I added a reasonale sprinkle of ground mixed spice on top and it was very tasty. The flavours came out when it cooled down a bit.

jennybms's picture
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An excellent and very simple healthy dessert that looks impressive too. My only difficulty was finding no-added-sugar blueberry jam in Budapest, but I managed in the end.

tuffit's picture
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Not bad at all!

cancerhelp's picture

Delicious, I can compare it to the summer pudding: but this is for winter :)

yummybrittany's picture

As it is near to Christmas I am going to "Jazz" this up with a cinnamon stick.
May also use a "crump" topping, maybe a little more fat this way but will make a more substantial pud for a winters meal.

Doing it for Saturday evening with some friends so I will report back to see how it turns out
Yummy

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