Juicy Lucy pudding

Juicy Lucy pudding

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(14 ratings)

Prep: 15 mins - 20 mins Cook: 35 mins

Easy

Serves 4 - 6
Look no further for a fruity, guilt-free dessert that's both delicious and nourishing

Nutrition and extra info

  • Healthy

Nutrition:

  • kcal276
  • fat6g
  • saturates3g
  • carbs56g
  • sugars16g
  • fibre7g
  • protein3g
  • salt0.14g
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Ingredients

  • 350g packet frozen fruits of the forest, defrosted
  • 3 tbsp light muscovado sugar
  • 4 tbsp no-added-sugar wild blueberry jam (we used St Dalfour, from larger supermarket branches)
    Blueberry

    Blueberry

    bloo-bear-ee

    Blueberries are one of the few edibles native to North America and credited with being…

  • 6 medium-sized ripe pears, peeled, quartered and cored
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 50g fresh white breadcrumb
  • 25g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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.

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Comments, questions and tips

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borumha2
17th Aug, 2015
5.05
I used this recipe as inspiration and improvised! Very simply - frozen berries with a few splashes of triple sec and topped with amaretti biscuits, I didn't bother crushing them. Baked for 20 mins and served spooned over Greek yoghurt. It was so fabulous I finished it for breakfast next day.
rachel_r
22nd Jan, 2013
4.05
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
31st Aug, 2012
5.05
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
11th Apr, 2012
3.05
It was ok but not fabulous. Probably won't make it again.
judikirk
20th Mar, 2012
5.05
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
19th May, 2011
5.05
Really great. Unfortunately the calorific value rose sharply when I covered it in custard :-) Delicious!
tobyjug3
18th May, 2011
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
2nd Jan, 2011
5.05
Absolutely delicious - made for New Years Day dinner and all the family loved it! So easy too.
maggyfaz
20th May, 2010
5.05
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
26th Mar, 2008
4.05
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.

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ormsby10
28th Jan, 2014
You could also make this ok for the often associated Coeliac Disease (many who have Diabetes also have Coeliac!!) by substituting Gluten Free breadcrumbs?