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Carrageen moss pudding
Set milk pudding made with Atlantic seaweed
Carrageen is a frilly red seaweed picked from the rocks of the west coast, from Donegal down to Clare, and dried on the grass in the sun. Simmered in milk, it releases a natural setting agent, so this old Irish pudding sets like a soft blancmange without gelatine. It tastes of vanilla and lemon with a faint breath of the sea, and is served chilled with stewed rhubarb or soft fruit. Chef's tip: soak the carrageen well and rinse off the sand before you start; any grit ends up in the pudding.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (4)
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Method
0/5 doneStep 1: Soak the ¼ oz dried carrageen moss in a bowl of cold water for 10 minutes, then rinse it under the tap, picking out any grit or shell.
10 minStep 2: Put it in a pan with the 3 ½ cups whole milk, 1 strip of lemon peel and 1 tsp vanilla pod or extract, bring slowly to a simmer and cook gently for 20 minutes, until the seaweed is swollen and slippery.
25 minStep 3: Whisk the 1 egg yolk with the 2 tbsp caster sugar. Pour the hot milk through a sieve onto the yolk, pressing hard with a spoon to force through all the jelly clinging to the seaweed. A common mistake is skipping this pressing; the setting gel is in that jelly.
4 minStep 4: Whisk the egg white to soft peaks and fold it into the warm milk.
3 minStep 5: Pour into a 1 litre bowl or 4 glasses and chill for at least 3 hours, until set with a gentle wobble. Serve with 7 oz stewed rhubarb or berries.
180 min
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 7 g
- Carbs
- 24 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does carrageen moss pudding take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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