Grape must pudding

Grape must pudding

Üzüm peltesi

By
From
Eat Istanbul
Serves
10
Photographer
David Loftus

This is often made with grape must after harvest but it is easy to make your own, year round, with shop-bought red grape juice. Use a large jelly mould if you prefer to make one large pudding.

Ingredients

Quantity Ingredient
1 litre red grape juice
2 tablespoons granulated sugar
1/2 lemon, juiced
25g cornflour

To serve

Quantity Ingredient
bunches small grapes

Equipment

Quantity Ingredient
10 x 100ml jelly/dariole moulds or ramekins, lightly oiled

Method

  1. Put 900ml of the grape juice, the sugar and lemon juice in a saucepan over medium heat and bring to the boil. Lower the heat and simmer for 2–3 minutes.
  2. Meanwhile, put the cornflour in another bowl and whisk in the remaining grape juice until evenly combined. Slowly add this to the grape mixture in the pan, whisking continuously for about 8–10 minutes until the mixture begins to thicken and turns translucent. Divide the grape mixture evenly between the moulds and place on a tray. Refrigerate until set, preferably overnight or for about 5–6 hours.
  3. To serve, dip the bottom of each mould briefly into a bowl of hot water. Quickly tip the mould upside down onto a plate and hold the plate tightly against the mould, shaking the mould gently until the pudding slides out onto the plate. Repeat with the remaining puddings.
  4. Serve the puddings garnished with bunches of small grapes.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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