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Pelamushi, red grape pudding with walnuts
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.
- 20 minutes
- Prep 5 minutes
- Cook 15 minutes
- Serves 4
Our own recipe. The photograph is AI-generated.
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
Let's cook
- Pour 150ml of the grape juice into a bowl, add the cornflour and whisk until there are no lumps.
- Pour the rest of the juice into a pan, add 1 tablespoon of sugar and bring to a gentle simmer on a medium heat.
- 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.
- 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.
- Cover and chill in the fridge for at least 3 hours, until set and firm enough to hold its shape.
- 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.
- 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.
Tags
Contains: Tree nuts .
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.
Check every packet for allergens.