Red velvet bundt pudding recipe

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serves: 8
Skill: easy
Cost: cheap
Prep: 20 min
Cooking: 6 hr
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  • Our red velvet bundt pudding is a Christmas pudding that is a bit different. It’s made in a bundt tin and has a beautiful deep red colour. Our red velvet bundt pudding comes with a pomegranate sauce that complements the pudding so well. Most of us serve a classic Christmas pudding every year, so why not mix it up and try something that is a bit different? This red velvet bundt pudding is the perfect way to make something different for your family this Christmas, without drifting too far from tradition.


    • 375g mixed dried fruit
    • 150g dried cranberries
    • 200ml ruby port
    • 4tbsp brandy
    • 100ml pomegranate juice
    • 90g light muscovado sugar
    • 45g self-raising flour
    • 2tsp mixed spice
    • 125g vegetable suet
    • 30g pecans, chopped
    • 90g white breadcrumbs
    • 90g beetroot, grated
    • 2 eggs
    • 1tbsp vanilla extract
    • To serve:
    • 150ml pomegranate juice
    • 1tbsp brandy
    • 1tbsp honey
    • 2tsp arrowroot
    • 4tbsp pomegranate seeds
    • edible silver stars
    • You will need:
    • 1ltr greased kuglehopf or bundt tin


    • Put all the dried fruit in a pan and pour in the port, brandy and pomegranate juice. Cover and cook over a medium heat until warm and the fruit is plump. Leave to cool.

    • Pour the dried fruits and liquid into an airtight container and leave overnight to macerate. The following day, pour half of the dried fruit and liquid into a food processor and blend until smooth. Put the muscovado sugar in a large bowl. Sieve in the flour and mixed spice. Stir in suet and pecans.

    • Add the blended fruits along with the whole fruits and liquid. Stir in the breadcrumbs, grated beetroot, eggs and vanilla extract. Mix.

    • Pour the mixture into the tin. Cover with a double sheet of pleated baking parchment and foil and secure with string.

    • Cook in a steamer for 6 hours. Top up with boiling water every 30 mins or as needed.

    • To make the glaze, warm the pomegranate juice, brandy and honey. Combine the arrowroot with 1tbsp cold water to make a paste. Whisk into the juice. To serve, warm the glaze, drizzle over and sprinkle with pomegranate seeds and stars.

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