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Juicy Lucy pudding
Tuesday, 03 January 2017 - 10:32 | Views - 605
Ingredients
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)
6 medium-sized ripe pears peeled,quartered and cored
50g fresh white breadcrumb
25g butter melted
Prep: 15 MINS - 20 MINS
Cook: 35 MINS
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.
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)
6 medium-sized ripe pears peeled,quartered and cored
50g fresh white breadcrumb
25g butter melted
Prep: 15 MINS - 20 MINS
Cook: 35 MINS
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.
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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