BETA
Grape & Walnut Spoon Pudding
A glossy, deep-purple grape pudding with a small toasted-walnut topping: a soft, spoonable nod to pelamushi.
150 minutes · Easy · 4 servings
Also allow: Includes at least 2 hours chilling
Original house recipe · Not yet kitchen-tested
Ingredients
- Purple grape juice600 ml
- Cornstarch30 g
- Walnut halves40 g
- Lemon0.25 whole
- Salt0.13 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Walnuts.
Method
Make a cold slurry
Use pasteurized 100% purple grape juice, not a juice drink or concentrate. Wash the lemon and squeeze 1 tsp juice. Whisk cornstarch with 150 ml of the cold grape juice in a bowl until completely smooth. Put the remaining 450 ml juice and salt in a saucepan.
Thicken gently
Warm the saucepan over medium heat until steaming. Stir the slurry again to lift any settled starch, then whisk it into the hot juice. Continue stirring over medium-low heat until thick, glossy and bubbling gently, about 4–6 minutes. Once it bubbles across the centre, cook for 1 minute while stirring, then take off the heat and stir in the lemon juice. Avoid a prolonged boil.
Portion and chill
Divide among four heatproof dessert bowls, about 150 ml in each. Cool for 10 minutes, then refrigerate for at least 2 hours until cold and softly set. Cover once chilled. The 150-minute total includes this minimum chilling time; this is a spoon pudding, not one to unmould.
Toast the topping
While the pudding chills, chop the walnuts and toast in a dry frying pan over medium-low heat for 3–4 minutes, stirring until fragrant. Transfer to a plate to cool. Divide over the four cold puddings just before serving.
Traditional pelamushi uses cornmeal; this deliberately softer adaptation uses cornstarch. Sweetness comes from the grape juice, so choose one you enjoy drinking.
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