This grape juice pudding is a very Italian product and typical of some northern Italian regions such as Emilia Romagna and Veneto and part of Lombardy.
It is called Sugoli, it is made with flour and grapes, and derives from poor cuisine because it is made with humble ingredients that were often the only dessert to be given to children. Traditionally, strawberry grapes are still used, very sweet so there is no need to add sugar. Common black grapes can also be used.
Sùgoli has such a consistency that it can also be easily spread on a slice of toast.
Serves 6, Preparation time 10 min, Cooking 20 mins+ Store in the fridge 2 hours
- 1 kg Red seedless Grape or bottled red grape juice
- 3 tablespoons of Italian flour type 00 / All Purpose flour / Plain flour
- Sugar, 1 tablespoon
Put the grapes in a saucepan on the stove and cook them over a low heat until soft and mushy – it will take about 20 minutes. Mash them a little with a fork while cooking. Do not add water.
Pass them through a sieve to remove the skins and collect the juice.
Pour the juice into a steel saucepan, place it on the heat and bring the juice to the boil, then lower the heat, add the sifted flour a little at a time, add sugar if you like, and stir continuously with a whisk to prevent lumps from forming and the mixture from sticking to the bottom. If lumps form, pass the mixture through a very fine-meshed sieve or use an immersion blender. Continue stirring over low heat for about 10-15 minutes, until a solid consistency is achieved.
Turn off the heat, pour the sauce into single-portion ceramic moulds or muffin tins, leave to cool to room temperature, then transfer to the fridge for 2 hours to solidify.
Serve Sugoli by leaving them inside the ceramic ramekins or unmoulding them on plates.