Moustalevria (Grape wine pudding)

8 cups Mousto (wine sludge)

1 cup Semolina or Flour

1/4 cup Wood ash (no kidding)

     Sugar

Bring the mousto to a boil. Place the ash in a cheese cloth and tie it. Place the sealed cheese cloth in with the boiling mousto for 10 minutes. This is done to reduce the bitterness of the wine. If the mousto begins to froth, scoop it off the top and discard. Let the mousto sit and then strain once the residue has settled to the bottom. Remove the ash. Taste the mousto and if it is not sweet enough add sugar to your discretion. Let it continue to boil for an additional 30 minutes. Then let the mousto sit until it has cooled and throw in the semolina or flour and beat with a wooden spoon. Place the mousto in plates and let it set. Garnish with chopped almonds or walnuts and sprinkle sesame seeds and cinnamon.