Red Vel­vet Bundt Pud­ding

Woman's Weekly (UK) - - Cookery -

Serves 12

✱ 375g (13oz) mixed dried fruit

✱ 150g (5oz) dried cran­ber­ries

✱ 200ml (7fl oz) ruby port

✱ 4tbsp brandy

✱ 100ml (3½fl oz) pome­gran­ate juice

✱ 90g (3oz) light mus­co­v­ado sugar

✱ 45g (1½oz) self-rais­ing flour

✱ 2tsp mixed spice

✱ 125g (4oz) veg­etable suet

✱ 30g (1oz) pecans, chopped

✱ 90g (3oz) white bread­crumbs

✱ 90g (3oz) beet­root, grated

✱ 2 eggs

✱ 1tbsp vanilla ex­tract

TO Serve:

✱ 150ml (¼pt) pome­gran­ate juice

✱ 1tbsp brandy

✱ 1tbsp honey

✱ 2tsp ar­row­root

✱ 4tbsp pome­gran­ate seeds

✱ Ed­i­ble sil­ver stars

✱ 1ltr (1¾pt) greased ku­gle­hopf or bundt tin

✱ Bak­ing parch­ment

✱ Foil

✱ String

Put all the dried fruit in a

1 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

2 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

3 with the whole fruits and liq­uid. Stir in the bread­crumbs, grated beet­root, eggs and vanilla ex­tract. Mix. Pour the mix­ture into the tin.

4 Cover with a dou­ble sheet of pleated bak­ing parch­ment and foil and se­cure with string. Cook in a steamer for 6 hours.

5 Top up with boil­ing wa­ter ev­ery 30 mins or as needed. For the glaze: Warm the

6 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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