Carrageen moss pudding

Ingredients

Pudding

• 10 gdried carrageen moss
• cold water, for soaking
• 1 litrewhole milk
• 50 gsugar
• 1vanilla pod, split
• or 1 teaspoon vanilla extract
• 1egg, separated
• a pinch of salt

Sometimes added

• a strip of lemon peel
• a splash of whiskey

To serve

• softly whipped cream
• soft brown sugar
• stewed fruit or berries

Directions

1. Put the dried moss in a bowl of cold water. Leave it for about ten minutes. It swells and softens as it takes up water. Pick it over carefully as it soaks. Remove any small shells or grit. Drain it and squeeze out the water. Put the milk into a heavy pan. Add the soaked carrageen moss.
2. Add the strip of lemon peel if using it. Bring it very slowly to just below a simmer. Never let it boil hard at any point. Let it cook gently for about twenty minutes. Stir it occasionally as it cooks. Judging when it has set enough is the skill.
3. Lift a little on a cold saucer and let it cool. It should set within a couple of minutes. Pour the whole lot through a fine sieve. Press the seaweed hard against the mesh.
4. Discard the spent seaweed afterwards. Enriching it is done off the heat. Beat the egg yolk in a small bowl. Add a ladle of the hot milk to it.
5. Whisk it in quickly to temper the yolk. Adding a cold yolk to hot milk scrambles it. Stir the tempered yolk back into the pan. Add the sugar and stir it until it dissolves.
6. Add the vanilla extract if you used it. Whisk the egg white with a pinch of salt. Take it to soft peaks and no further. Fold it gently into the warm milk. Fold rather than stir to keep the air in. Setting it takes several hours. Pour it into a bowl or into individual glasses.
7. Let it cool to room temperature first. Then refrigerate it for at least three hours. Serve it in the glass or turn it out. Soft brown sugar is scattered over that.

Technique

• Carrageen moss, Chondrus crispus, was gathered along Ireland’s western seaboard as both a food and a remedy for chest complaints.
• The natural gelling compounds in the seaweed are called carrageenans after it, and are now extracted industrially as a food thickener.

Substitutions

• Cream in place of some of the milk gives a richer pudding.
• The egg can be left out entirely for a plainer set.

Variations

• Some cooks add a splash of whiskey to the finished pudding.
• A version flavoured with lemon rather than vanilla is also made.
• Carrageen was also boiled with milk and honey as a drink for coughs.

History

Carrageen moss takes its name from the Irish coast; the seaweed was gathered as a food and remedy along the western seaboard.

Frequently asked questions

What is Carrageen moss pudding?

Carrageen moss pudding is a dessert from Ireland: light milk pudding set with boiled seaweed, served with cream. Carrageen moss takes its name from the Irish coast; the seaweed was gathered as a food and remedy along the western seaboard.

How long does Carrageen moss pudding take to make?

Carrageen moss pudding takes 10 minutes plus soaking of preparation and 20 minutes of cooking. The recipe makes serves 6. It is rated easy to make.

What can I substitute in Carrageen moss pudding?

Yes, within limits. Cream in place of some of the milk gives a richer pudding. The egg can be left out entirely for a plainer set.

What is the most important thing to get right in Carrageen moss pudding?

Add the strip of lemon peel if using it. Bring it very slowly to just below a simmer. Never let it boil hard at any point. Let it cook gently for about twenty minutes. Stir it occasionally as it cooks. Judging when it has set enough is the skill.