Juicy Lucy pudding

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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• maggy

  20 May 2010

  maggy commented on this recipe

  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.

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• maggy

  20 May 2010

  maggy rated this recipe

  

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• mumsrecipes

  02 January 2011

  mumsrecipes rated and commented on this recipe

  

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

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• carol

  18 May 2011

  carol commented on this recipe

  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

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• Alison

  19 May 2011

  Alison rated and commented on this recipe

  

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

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• JudiQuilts

  20 March 2012

  JudiQuilts rated and commented on this recipe

  

  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!

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• Sian Martin

  11 April 2012

  Sian Martin rated and commented on this recipe

  

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

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• Julie Bahrain

  31 August 2012

  Julie Bahrain rated and commented on this recipe

  

  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?

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• Blue

  22 January 2013

  Blue rated and commented on this recipe

  

  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!

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

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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, sugar 16g, salt 0.14 g

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