Red velvet bundt pudding recipe

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20 min


6 hr

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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