A recipe for Carrageen Pudding with Rhubarb and Rose hip Jelly. Follow the simple recipe instructions for Carrageen Pudding with Rhubarb and Rose hip Jelly shared by other home cooking experts.
Ingredients
1 1/2 pt Milk1 Strip lemon peel
1/2 oz Prepared dried carrageen *
1 tb Sugar
1 Egg
2 Sticks rhubarb **
4 tb Rose hip or redcurrant jelly
*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavor a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar.
Directions
Bring the milk to a boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladle-full of rhubarb compote and surround with a little scarlet sauce of rose hip or redcurrant jelly melted in a little hot water.
