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AI-generated photograph: A small stemmed glass of glossy deep purple set grape pudding topped with a little pile of golden toasted walnut pieces and a few ruby pomegranate seeds, on a dark slate, seen from a low side angle

Home · Recipes · Pelamushi, red grape pudding with walnuts

Georgian · Desserts

Pelamushi, red grape pudding with walnuts

red grape juice · softly set · toasted walnuts

AI-generated photograph

Pelamushi is a Georgian harvest pudding made from grape juice thickened until it sets, like a soft, deep purple jelly. It is served cold with toasted walnuts and needs at least 3 hours in the fridge to set.

Contains: tree nuts, as written. Tree nuts (walnuts). Pure grape juice rarely contains sulphites, but some brands add them, so check the label. Cornflour is made from maize and contains no gluten; check the pack says gluten free.

Ingredients

  • 600ml pure red grape juice (not from concentrate if you can)
  • 60g cornflour
  • 1 to 2 tablespoons caster sugar, to taste
  • 50g walnut halves, roughly chopped
  • 2 tablespoons pomegranate seeds, to serve

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Let's cook

  1. Pour 150ml of the grape juice into a bowl, add the cornflour and whisk until there are no lumps.
  2. Pour the rest of the juice into a pan, add 1 tablespoon of sugar and bring to a gentle simmer on a medium heat.
  3. Whisk the cornflour mixture again and pour it into the pan, whisking all the time. Keep whisking on a low heat for 4 to 5 minutes, until it turns thick, glossy and darker, like a heavy custard. Taste carefully (it is very hot) and add more sugar if you like.
  4. Rinse four small glasses or moulds with cold water and leave them wet, so the pudding turns out easily. Pour in the pudding and leave to cool for 20 minutes.
  5. Cover and chill in the fridge for at least 3 hours, until set and firm enough to hold its shape.
  6. Toast the walnuts in a dry frying pan on a medium heat for 3 to 4 minutes, shaking the pan, until they smell toasty. Leave to cool.
  7. Serve the pudding in its glass, or run a knife around the edge and turn it out onto a plate. Scatter over the walnuts and pomegranate seeds.

Tips

  • Keep the pudding covered in the fridge for up to 3 days; add the walnuts just before serving so they stay crisp.
  • In Georgia it is made at harvest with fresh grape must (the pressed juice); a good pure juice is the closest thing in a UK shop.

Swaps

  • No nuts: top with toasted sunflower seeds instead of walnuts.
  • Less sweet: use no added sugar and a juice of tart dark grapes.

Our own recipe. The photograph is AI-generated.

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