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Juicy Lucy pudding Recipe

Home » Written Recipes » Recipes » Desserts » Pudding » Juicy Lucy pudding Recipe

Serving Details

  • Serves: 6
  • Prep Time: 20 minutes
  • Cooking Time: 35 minutes
  • Total Time: 55 minutes

Recipe Description

This Juicy Lucy Pudding is a deliciously moist dessert with a rich, fruity center that melts in your mouth. Perfect for cozy family dinners or special celebrations, it’s a dessert everyone will love!

Ingredients

  • 1 1/2 cups self-raising flour
  • 1/2 cup caster sugar
  • 1/2 cup milk
  • 2 eggs
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup mixed berries (blueberries, raspberries, or strawberries)
  • 1/3 cup brown sugar
  • 1 cup boiling water

Instructions

  1. Preheat your oven to 180°C (350°F). Grease a medium-sized baking dish or pudding basin.
  2. In a large mixing bowl, combine the self-raising flour and caster sugar.
  3. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
  5. Pour the batter into the prepared baking dish, spreading it evenly.
  6. Sprinkle the mixed berries and brown sugar evenly over the batter.
  7. Carefully pour the boiling water over the top. Do not stir; the water will create a luscious sauce as it bakes.
  8. Bake in the preheated oven for 35 minutes or until the top is golden and a skewer inserted into the center comes out clean.
  9. Let the pudding cool slightly before serving. Serve warm with cream, custard, or ice cream.

Nutritional Information

  • Calories: 280 per serving
  • Carbohydrates: 45g
  • Protein: 5g
  • Fats: 8g
  • Fiber: 2g

FAQs

Can I use frozen berries?

Yes, frozen berries can be used, but ensure they are thawed and drained before adding to the batter.

Can I make this pudding ahead of time?

The pudding is best served fresh, but you can reheat leftovers in the oven or microwave.

What can I substitute for self-raising flour?

You can use all-purpose flour with 1 1/2 teaspoons of baking powder per cup of flour.

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