Georgian grape pudding with walnuts (Pelamushi)

1. Set aside a third of the grape juice; bring the rest to the boil in a pan and skim off the foam.

2. Whisk the cornmeal into the reserved cold grape juice without lumps.

3. Pour the corn mixture into the hot juice in a thin stream, stirring all the time.

4. Cook over low heat, stirring constantly, for 15-20 minutes until it sets into a thick, glossy pudding in which the spoon leaves a trail.

5. Pour into small bowls or moulds rinsed with water, leave to cool, then chill for at least 3 hours to set.

6. To serve, turn out and sprinkle with roughly chopped, lightly toasted walnuts – the simple traditional dessert of the Georgian grape harvest, made from the same must as churchkhela.

Tip: If the grape juice isn't sweet enough, adjust with a spoonful or two of sugar or honey. Red grape juice gives a deep crimson colour, white a golden one.