Red velvet bundt pudding

(0 ratings)
red velvet bundt pudding
red velvet bundt pudding
  • Serves: 8

  • Prep time:

    Plus soaking overnight
  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Our red velvet bundt pudding is a Christmas pudding that is a bit different. Itís 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


  1. 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.
  2. 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.
  3. Add the blended fruits along with the whole fruits and liquid. Stir in the breadcrumbs, grated beetroot, eggs and vanilla extract. Mix.
  4. Pour the mixture into the tin. Cover with a double sheet of pleated baking parchment and foil and secure with string.
  5. Cook in a steamer for 6 hours. Top up with boiling water every 30 mins or as needed.
  6. 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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