Juicy Lucy pudding

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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.

276 kcalories, protein 3g, carbohydrate 56g, fat 6 g, saturated fat 3g, fibre 7g, salt 0.14 g

Latest comments and suggestions

• Yummy

  08 November 2007

  Yummy commented on this recipe

  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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• paulinaemma

  08 November 2007

  paulinaemma commented on this recipe

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

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• tuffit

  24 November 2007

  tuffit rated and commented on this recipe

  

  Not bad at all!

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• jennysmith

  21 December 2007

  jennysmith rated and commented on this recipe

  

  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.

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• Victoria

  19 January 2008

  Victoria rated and commented on this recipe

  

  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.

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• Helen LJ

  26 March 2008

  Helen LJ rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 20 mins

Cook 35 mins

Low-fat, Super healthy

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

276 kcalories, protein 3g, carbohydrate 56g, fat 6 g, saturated fat 3g, fibre 7g, salt 0.14 g

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