Juicy Lucy pudding

Juicy Lucy pudding

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(20 ratings)

Prep: 15 mins - 20 mins Cook: 35 mins


Serves 4 - 6

Look no further for a fruity dessert that's both delicious and nourishing

Nutrition and extra info

  • Healthy


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



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

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



    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 is a dairy product made from separating whole milk or cream into fat and…


  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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27th Jun, 2020
I used this recipe to get the quantities but used fresh soft fruit (raspberries and redcurrants mainly) from the garden, plus 5 x pears, and am not planning to put the breadcrumbs on top, but have made ginger biscuits (from this site) - more like Cornish Fairings to dunk and enjoy with the fruit.
17th Aug, 2015
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.
22nd Jan, 2013
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!
31st Aug, 2012
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?
11th Apr, 2012
It was ok but not fabulous. Probably won't make it again.
20th Mar, 2012
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!
19th May, 2011
Really great. Unfortunately the calorific value rose sharply when I covered it in custard :-) Delicious!
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
2nd Jan, 2011
Absolutely delicious - made for New Years Day dinner and all the family loved it! So easy too.
20th May, 2010
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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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?
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