Juicy Lucy pudding

Recipe uploaded by

Good Food

4 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• paulinaemma

  08 November 2007

  paulinaemma commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tuffit

  24 November 2007

  tuffit rated and commented on this recipe

  

  Not bad at all!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1037/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £25 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk