VegetarianNorthern Irish cuisine Desserts

Carrageen Moss Pudding

Name: Carrageen Moss Pudding
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Northern Irish
Ingredients: 8 g dried carrageen moss; 600 ml Whole milk; 50 g caster sugar; 1 large free-range egg; 1 tsp Vanilla extract; 1 strip lemon zest; 60 ml double cream; 100 g fresh blackberries

A delicate, softly set coastal milk pudding thickened naturally with dried carrageen moss and flavoured with vanilla.

🇬🇧United Kingdom· County Antrim and the Causeway Coast

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 4
Difficulty: Medium
Calories: 185 kcal

Ingredients

0 of 8 gathered

Servings

8 g dried carrageen moss — rinsed in cold water
600 ml Whole milk — fresh full-fat milk
50 g caster sugar — fine white sugar
1 large free-range egg — separated into yolk and white
1 tsp Vanilla extract — pure extract
1 strip lemon zest — pared thinly with no white pith
60 ml double cream — chilled
100 g fresh blackberries — for serving

Equipment

•Medium saucepan
•Fine mesh sieve
•Whisk
•Mixing bowls
•Ramekins or glass dishes

Nutrition

Per serving, approximate

Calories: 185 kcal
fat: 10 g
carbs: 17 g
fibre: 1 g
protein: 6 g
calories: 185 kcal

Instructions

1
Soak the carrageen moss in a bowl of tepid water for 15 minutes.
2
Drain the soaked carrageen thoroughly and pick through to remove any small shell debris.
3
Add the milk, drained carrageen, and lemon strip to a medium saucepan.
4
Bring the milk gently to a simmer on the hob over low heat.
5
Simmer very gently for 25 minutes, stirring frequently until the liquid turns syrupy.
6
Whisk the egg yolk and caster sugar together in a mixing bowl until pale.
7
Strain the hot milk through a fine sieve into the yolk mixture, pressing firmly.
8
Whisk in the vanilla extract and double cream until smooth and glossy.
9
Beat the egg white in a clean bowl until stiff peaks form.
10
Fold the beaten egg white gently into the warm milk mixture using a spatula.
11
Pour into four small serving glasses and chill in the fridge for 3 hours.

Chef's tips

Press the softened carrageen firmly against the sieve with the back of a spoon to extract all the natural setting gel. Do not boil the milk vigorously, as gentle simmering prevents scorching. Folding in whipped egg white creates a light, soufflé-like mousse texture rather than a heavy jelly.

Ingredient substitutions

double cream → an extra 60 ml of whole milk for a lighter set
fresh blackberries → poached rhubarb, stewed apples, or a spoonful of honey

Storage

Keep covered in the refrigerator and consume within 2 days.

Reheating

This pudding is traditionally eaten cold and should not be reheated.

Common mistakes to avoid

•Boiling the milk too rapidly, which can scorch the pan bottom and taint the delicate flavour
•Discarding the carrageen without squeezing out the rich, gelatinous coating
•Folding the egg whites too roughly, which knocks out the air and results in a dense texture

Serving suggestions

Serve chilled with a spoonful of tart poached blackberries or stewed rhubarbDrizzle with a little warm heather honey just before servingGarnish with a sprig of fresh mint and a crisp shortbread biscuit