Grape Pudding Recipe – No Bake Dessert Recipe #AtoZChallenge - Twinkling Tina Cooks (2024)

Fruits make your desserts alive. This grape pudding recipe is fruity, easy, vibrant and completely vegan – no jelly or gelatin or china grass.

I told you at the beginning of the A to Z Challenge that I am going to include loads of fruits in my dessert recipes because my son is one of the primary consumers of the desserts that I make. When I picked up some sweet black grapes from the supermarket he refused to eat them. The color might have put him off. But black grape is very good for you – so I thought why not do a black grape pudding recipe? And you can’t even imagine how easy this grape pudding recipe is.

What do you Need for the Black grape pudding recipe?

Well, black grapes of course! Black grapes are sweeter than their green cousins! And I love the vibrant color, how can you not like it! It’s rich, decadent and oozes luxury. No wonder everyone’s going purple these days!

Now I told you this is going to be a no-bake vegan recipe. Last time I did the Mango cheesecake and lemon curd recipe in Deconstructed lemon tart some of you asked how to make this ‘completely’ vegan. As in no jelly, no gelatin or china grass – so I thought of making this grape pudding recipe COMPLETELY vegan – so if you don’t like milk, butter etc you are at the right place. You basically need 3 ingredients – black grapes, corn flour and sugar – that’s it! Yeah, exactly that simple! I am going to use some whipped cream for decoration – which you can completely omit if you don’t want the cream.

How to make the Grape Pudding?

In a saucepan add washed black grapes and add half a cup of water. Place it on low heat and muzzle with a smasher. This will fasten up the process. Make sure you have taken seedless grapes. If you have seeds in the grapes, you need to take them out before you heat them.

Let it come to a boil. The grapes would have released its juice. Cool it for some time and extract its juice. You can use a blender. Strain the juice through a strainer – we need only the liquid – no pulp or skin.

Mix corn flour and powdered sugar in a bowl and add a cup of water and a little vanilla essence. Whisk them well together so that there aren’t any lumps. When you heat this mixture over medium flame it will start thickening. Stir it only for 2-3 minutes.

Pro Tip: If you keep heating corn flour it can turn gray and then dark. You don’t want that. Cook this on medium to low heat only and keep the juice handy

When it becomes a smooth thick paste add the grape juice to it and keep stirring with a spatula. It will turn a beautiful vibrant purple color. Keep stirring it until it’s thick enough to coat the back of the spatula. Take it off the flame.

Pro Tip: Don’t get it too thick, it will thicken on its own when cool.

Cool it for 5 minutes and pour into dessert bowls or glasses. You can get as creative as you want. I have used some double wall dessert bowls which I think are cute! Pop them in the refrigerator and let them sit for 3-4 hours or till completely set. Remember refrigerator not freezer.

Garnish with whipped cream and grapes and your pudding is ready.

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I am participating in the A to Z Challenge 2017. Are you too?

A TO Z CHALLENGE 2017 DESSERT A DAY POSTS

1. Apple Hand Pie
2. Banana Chocolate Bites
3. Chocolate Tart with Strawberry
4. Deconstructed Lemon Tart
5. Frozen Banana Ice-cream

Tina Basu

Tina is the founder and editor at Twinkling Tina Cooks - The Food Blog She is a Food-Obsessed girl and likes to keep everyone around her happy with her food. She re-creates classic recipes and develops innovative recipes. She has a major sweet tooth and is absolutely in love with desserts. This ex-corporate girl is now being a supermom to a little dude. Tina also writes at TinaBasu - The Lifestyle blog Follow her on Twitter @twinklingtina and Facebook Tina Basu