Grape Must Pudding (Moustalevria)

This week we’ve got a very special recipe for you. It is by Mrs Kalliopi, Marianna’s mother. We’ve shared many of her recipes in the past (have you tried her delicious flaounes?) and we absolutely love her food.

Mrs Kalliopi, along with Marianna made a traditional Greek pudding, called Moustalevria. Moustalevria, literally meaning Grape Must & Flour, is a pudding made in early autumn, as the grape must (moustos in Greek) is in abundance during that time. If you don’t have access to grape must, then you can use grape molasses (or petimezi in Greek) which is concentrated grape must. Simply dilute it with a bit of water. This recipe also uses honey instead of sugar, which adds depth and warmth!

Marianna, who comes from the Peloponnese garnishes moustalevria with crushed walnuts. In other regions, sesame is used. But regardless of your selection of nuts or seeds, plenty of cinnamon is a must.

Serves 5

125ml grape molasses (petimezi) (half a bottle of our petimezi)
500ml water
100g honey (you can add more If you want it sweeter, taste as you go along)
25g flour
25g corn flour dissolved in ¼ cup of cold water
Cinnamon (to serve)
Walnuts or sesame (to serve)

In a medium-sized pot and over medium high heat warm up the grape molasses, water and honey. Taste and add more honey if desired. Bring it to a boil and then immediately lower the heat.

Dissolve the corn flour in ¼ cup of cold water and add to the mixture, along with the flour. Stir constantly until it thickens into a creamy texture, for 5-10minutes. You can add a bit more corn flour if you prefer a thicker moustalevria, or even replace much of the flour with the corn flour.

Place your moustalevria in 5 bowls and let it cool down. Place it in the fridge for a few hours and serve cold, or at room temperature.

 

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