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Carrageen Pudding with Rhubarb and Rosehip Jelly

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Ingredients Edit

Directions Edit

  1. Bring the milk to the boil with the lemon rind.
  2. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon.
  3. Add sugar.
  4. Allow the mixture to cool until it is at blood temperature (100°F, 40°C).
  5. Whisk the egg till frothy and then whisk in the warm milk until smooth.
  6. Pour the mixture through a sieve into a cold-wetted ring-mould.
  7. Then put it in the fridge to set - it will only take about ½ hour.
  8. Run hot water over the outside of the mould and turn out the jelly.
  9. Fill the middle of the ring with a ladelful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.

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