2 cups mosto cotto
4 to 6 tablespoons flour

Add the flour to the mosto cotto. Using an electric blender mix the two ingredients.

Pour the mixture into a pan and bring to boil; then cook over low heat for about 6 to 8 minutes.

Pour into molds (or containers that the pudding will be served in).

Refrigerate for a few hours or over night.

Serve the pudding at room temperature on dessert plates or in their individual containers.

One can do this recipe from scratch cooking the grapes over low heat for a few hours, then sieving the pulp and getting the grape juice, and then adding the sugar (See Musto Cotto recipe), but I doubt anyone would go through all this trouble just for a bit for "grape pudding." Those, however, who make Italian grape jam or grape marmalade will have a fair amount of surplus grape juice left, and so, rather than throwing it out, making pudding makes a lot of sense. Of course, one needs to like the taste of wine grapes in order to appreciate this pudding's non-American flavor. Photo: Mary Melfi.

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