1 and 1/4 cup (250 g) of grapes treacle
4 tbsp (50 g) starch
2 and 1/2 cup (500 ml) of water
1 cup (200 g) walnuts
1/2 cup (100 g) sugar
1 tsp (5 g) cinnamon
Treacle is filtered through a thick gauze, dilute with water and put the fire to boil. Starch was triturated with cold water and added to the molasses with constant stirring. When the resulting slurry thickens, add sugar and some nuts. Pour into bowls and when cool and gel, sprinkle with cinnamon and other finely chopped nuts.