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