Grape Pudding


1 1/2 cups green grapes
2 tablespoons sugar
1 teaspoon vanilla extract
2 1/2 tablespoons all purpose flour


Wash and de-stem the grapes, and put into a large bowl.
Mash the grapes with your bare hands or with a potato masher, mash away till the juices begin to flow. I was surprised when I saw the amount of juice I got from just one bunch.
Get another large bowl, place a large fine mesh sieve over it, and strain the juice. Discard the skin.
Now add the sugar and vanilla essence and whisk the juice, followed by the flour. Add a little flour at a time.
Pour the mixture into a medium size stockpot and cook on medium heat, whisking all the while. When the mixture starts bubbling reduce heat to low and continue whisking till the juice becomes thick and custardy. Remember it should be thick but not clumpy, mine could have been thicker by one more degree.
While still warm pour into ramekins, or silicone muffin tray (like I have), or small bowls which have been lined with cling wrap. Add some orange rind into each bowl and refrigerate for 4, 5 hours. This will set the jelly.
To serve, turn into dessert plates, garnish with fresh cream, mint, and orange rind or fruits of your choice. I really liked the citrus combination.


1 servings


Saturday, September 4, 2010 - 4:46pm


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