Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Carrageen Pudding
A gently set milk pudding thickened with carrageen moss gathered from the Atlantic shore, flavoured with vanilla and lightened with whisked egg white. Served cool with a spoonful of softly whipped cream, it is one of the oldest sweet dishes of the Irish and Scottish coasts.
Method
- Put 3 g of dried carrageen moss in a bowl, cover with cold water and leave to soak for 10 minutes until softened and swollen. Lift it out, picking away any grit or shell, and drain.
- Tip the drained carrageen into a small heavy saucepan with 250 ml of whole milk and 0.25 tsp of vanilla extract. Bring slowly to the boil over a low heat, watching it so it does not catch or rise up.
- Simmer very gently, uncovered, for 20 minutes, stirring now and then. The milk is ready when it thickly coats the back of a spoon and a little pressed between two fingers feels distinctly sticky — that stickiness is the set.
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335kcal
14gprotein
25gcarbs
19gfat
0gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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