Carrageen Moss Pudding
Cuisine: Irish
Author: Kitchens
  • 1 litre of whole milk
  • 12g carrageen moss
  • 2 Tablespoons sugar
  • 1 egg yolk
  • 1 vanilla stick (or 1/2 teaspoon vanilla extract)
  • 3 Cups raspberry plus a handful for garnishing
  • 1 teaspoon lemon juice
  • 1/2 Cup sugar
  1. Soak the carrageen moss in warm water for 15 minutes until softened. Strain and set aside.
  2. Bring the milk and carrageen moss to a boil in a saucepan and simmer for 20 minutes until the mixture thickens.
  3. Strain the mixture through a fine sieve pushing the jelly through.
  4. Return the mixture to the saucepan.
  5. Split the vanilla stick down the centre and scrape the seeds and add to the mixture. Add the sugar and egg yolk and whisk for 2 minutes whilst the mixture is simmering.
  6. Pour into moulds and cool to room temperature before placing in the refrigerator. It will take about 4 hours to set.
  1. Combine all ingredients and simmer for 5 minutes until the raspberries have softened.
  2. Strain the mixture through a fine sieve to remove the raspberry seeds.
  3. Once the pudding has set, pour the raspberry compote on top and garnish with fresh raspberries.
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