Carrigeen Moss Pudding

Carrigeen Moss Pudding


4 people made this

About this recipe: I first made this in my A-level Home Economics class - sometimes I get a craving to make it again. Usually in the summer! It's a very smooth solid dessert. I like to make it in individual ramekins and serve with fresh raspberries and cream. I buy the seaweed in a health shop in Donegal.

Ita County Antrim, Northern Ireland, UK

Serves: 4 

  • 1 tablespoon Carrigeen moss, rinsed and dried
  • 450 ml semi-skimmed milk
  • 1 vanilla pod
  • 1 egg yolk
  • 1 or 2 tablespoons caster sugar
  • 1 (284ml) pot of double cream

Prep:45min  ›  Cook:20min  ›  Ready in:1hr5min 

  1. Pour the milk into a heavy based saucepan and warm over a gentle heat.
  2. Scrap the vanilla seeds into the milk and add the pod for extra flavour.
  3. Add the moss and bring to a boil.
  4. Lower the heat and simmer gently for 10 minutes.
  5. In a small bowl, whisk the egg yolk and sugar together. Add the cream and mix thoroughly for a few minutes.
  6. Pour the milk mixture through a sieve and gently push trough as much of the jelly from the seaweed as you can.
  7. Gently stir the milk mixture into the cream mixture. Pour into 4 individual ramekins and place in the fridge to firm up, about 30 minutes.
  8. Serve chilled with seasonal fruit.

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