Red Velvet Bundt Pudding

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.