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Juicy Lucy pudding

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

  • Prep: 20 mins
    Cook: 35 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 276
  • Carbohydrates 56
  • Saturated Fat 3
  • Sugar 16
  • Protein 3
  • Fat 6
  • Fibre 7
  • Salt 0.14

Nutrition per serving

  • Calories 276
  • Carbohydrates 56
  • Saturated Fat 3
  • Sugar 16
  • Protein 3
  • Fat 6
  • Fibre 7
  • Salt 0.14

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

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.