Grape molasses pudding is a milk dessert whose sweetness comes entirely from grape molasses. The molasses is not just a sweetener; it is also acidic. Added to boiling milk, it can curdle the milk and make the mixture grainy. Add it after removing the pudding from the heat and letting it cool slightly; it will turn a light brown color.
Whisk the starch into 200 ml of the milk until no lumps remain, then strain it.
Bring the remaining milk to a boil in a heavy-bottomed saucepan without adding sugar. No sweetener goes into the boiling milk in this recipe; the sweetness is added at the end.
Pour the dissolved starch into the boiling milk in a thin stream, stirring constantly. Lower the heat and stir for 9 minutes, scraping the bottom of the pan. Remove from the heat when the mixture coats the back of a spoon. Since it contains no sugar yet, it will taste bland at this stage; that is normal.
After removing the pan from the heat, wait 3 minutes. Whisk in the grape molasses in a thin stream and stir until the color is evenly light brown. If the mixture looks grainy, the milk has curdled and cannot be fixed; next time, let it cool longer before adding the molasses.
Divide the mixture among bowls, smooth the tops with the back of a wet spoon, and let them cool uncovered. Sprinkle with walnuts when serving.
If you add the grape molasses to boiling pudding, the milk will curdle and cannot be fixed. Remove the pan from the heat and wait 3 minutes before adding it; letting the mixture cool slightly reduces the effect of the acid.
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