Grape Pudding

Last weekend I made a delicious grape pudding using a family recipe.  We've got access to a Scuppernong grape vine right now, so it seems we always have processed grapes on hand.  You know how muscadine grapes have that pulp like snot?  It's not an appetizing image, but it's delicious, right?  Because the resulting pudding is similar, it's no good for me to include an image.  Rest assured, however, that this pudding is a rare treat and a delicious way to experience muscadines. 

Photo by flattop341, via Flikr, used under Creative Commons

Grape Pudding

3 c. sugar
2 1/2 sticks margarine
6 eggs
1 c. milk
1 T. vanilla
4 c. self-rising flour
1 qt. processed grapes

Grease and lightly flour a 13x9x2 inch baking pan.  Beat sugar and softened margarine until creamy.  Add the vanilla and then the eggs, 1 at a time, beating for 1 minute after each.  Add flour and milk alternately, beating after each addition.  Fold in grapes (not drained).  Bake in a 350 degree oven for 45 to 60 minutes.

For a more cakelike consistency: Drain and reserve juice from grapes.  Add milk to juice to measure 1 cup of liquid and use this in place of milk in recipe.  Also, powdered milk may be added to juice.

When I made this recipe, it nearly overflowed the pan.  We ate on it pretty constantly, and still had to freeze half of it!