1 liter grape must
3 tbsp molasses
60 gr cornstarch
35 gr all purpose flour
1 cinnamon stick
½ cup crushed walnuts
Ground cinnamon for sprinkling


1.In a medium sized bowl place 2 cups grape must. Mix in cornstarch and flour and whisk until smooth.
2.In a heavy bottomed pot place the rest of the grape must, with molasses and cinnamon stick and bring to boil to a medium temperature.
3.Almost directly, add the flour mixture and whisk until the pudding becomes thick and sticky, around 15-17 minutes. Don’t stop whisking as there is a high possibility to stick into the pot.
4.Once it becomes thick, keep whisking at the lowest temperature.
5.Ladle the mixture onto dinner plates immediately as it will begin to set.
6.Sprinkle with ground cinnamon and crushed walnuts.
7.Let it cool for a while and keep it in the fridge (up to 4 days).


  1. During the cooking, you may see froths on the surface of the upcoming pudding. You can take them away with a wooden spoon.
  2. You can enjoy pudding better if it’s cooled.



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