Juicy Lucy pudding

• packet frozen fruits of the forest350g g

  defrosted

• light muscovado sugar↗3 tbsp tbsp
• no-added-sugar wild blueberry↗4 tbsp tbsp

  jam (we used St Dalfour, from larger supermarket branches)

• medium-sized ripe pears↗6

  peeled, quartered and cored

• fresh white breadcrumb↗50g g
• butter↗25g g

  melted

Step-by-step instructions

1. 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. 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.