Carrageen Pudding with Rhubarb and Rosehip Jelly

Carrageen Pudding with Rhubarb and Rosehip Jelly Recipe from Ireland

Region / culture: Ireland | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Carrageen pudding with rhubarb and rosehip jelly is a traditional Irish dessert that combines the creamy texture of carrageen pudding with the tartness of rhubarb and the floral sweetness of rosehip jelly. This unique dessert is a delightful treat for any occasion.

History

Carrageen pudding has been a popular dessert in Ireland for centuries. Carrageen, a type of seaweed, is used as a thickening agent in this pudding, giving it a smooth and creamy texture. Rhubarb and rosehip jelly are often used in Irish desserts for their tangy and sweet flavors, making them the perfect accompaniments to the carrageen pudding.

Ingredients

1.5 pt (710 ml) of milk
1 strip of lemon peel
0.5 oz (14 g) of prepared dried carrageen
1 tbsp of sugar
1 egg
2 sticks of rhubarb
4 tbsp of rosehip or red currant jelly

How to prepare

Bring the milk to a boil with the lemon rind.
Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon.
Add sugar.
Allow the mixture to cool until it reaches a temperature of 100°F (40°C).
Whisk the egg until frothy and then whisk in the warm milk until smooth.
Pour the mixture through a sieve into a ring-mold that has been wetted with cold water.
Place the mold in the refrigerator to set, which should take approximately 30 minutes.
Run hot water over the outside of the mold and then turn out the jelly.
Fill the center of the ring with a ladleful of rhubarb compote and surround it with a sauce made from melted rosehip or redcurrant jelly mixed with a little hot water.

Variations

You can substitute the rhubarb with other fruits such as strawberries or raspberries.
Instead of rosehip jelly, you can use raspberry or blackberry jelly for a different flavor.

Cooking Tips & Tricks

Make sure to cook the carrageen pudding mixture until it thickens enough to coat the back of a wooden spoon.

- Be careful not to overcook the pudding, as it may become too thick.

- Allow the pudding to cool to the correct temperature before adding the egg to prevent it from curdling.

- Wetting the ring mold with cold water before pouring in the pudding mixture will help it set properly.

- Running hot water over the mold before unmolding the pudding will help it release easily.

Serving Suggestions

Serve the carrageen pudding with rhubarb and rosehip jelly chilled for a refreshing dessert.

Cooking Techniques

Whisking the egg until frothy and slowly incorporating the warm milk will help create a smooth pudding mixture.

- Using a sieve to strain the pudding mixture before pouring it into the mold will ensure a silky texture.

Ingredient Substitutions

If carrageen is not available, you can use gelatin as a substitute.

- Any type of fruit jelly can be used in place of rosehip jelly.

Make Ahead Tips

You can prepare the carrageen pudding mixture ahead of time and refrigerate it until ready to serve.

Presentation Ideas

Garnish the carrageen pudding with fresh mint leaves or edible flowers for a decorative touch.

Pairing Recommendations

Serve this dessert with a cup of hot tea or coffee for a delightful treat.

Storage and Reheating Instructions

Store any leftover pudding in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

35g per serving

Fats

8g per serving

Proteins

6g per serving

Vitamins and minerals

This dessert is a good source of calcium, vitamin C, and iron.

Alergens

This recipe contains dairy (milk, egg) and may contain traces of nuts.

Summary

Carrageen pudding with rhubarb and rosehip jelly is a nutritious dessert that provides a good balance of carbohydrates, fats, and proteins, as well as essential vitamins and minerals.

Summary

Carrageen pudding with rhubarb and rosehip jelly is a delicious and nutritious dessert that combines the creamy texture of carrageen pudding with the tartness of rhubarb and the sweetness of rosehip jelly. This traditional Irish dessert is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. It was a cold winter day, and I had just arrived at my friend Mary's house for our weekly cooking club gathering. Mary was known for her delicious and unique recipes, and I couldn't wait to see what she had in store for us that day.

As I walked into Mary's cozy kitchen, I was immediately greeted by the warm and inviting aroma of something sweet and comforting. Mary was standing at the stove, stirring a pot of simmering liquid that smelled like a cross between the ocean and a blooming rose garden. Curious, I peered over her shoulder to see what she was making.

"Oh, hello dear! I'm just making a batch of Carrageen Pudding with Rhubarb and Rosehip Jelly," Mary explained. "It's an old family recipe that has been passed down for generations. Would you like to help me make it?"

I eagerly nodded my head, my curiosity piqued by the intriguing combination of ingredients. Mary handed me a small bowl filled with dried carrageen moss, a seaweed that was said to have magical healing properties. She explained that the carrageen moss was the key ingredient in the pudding, giving it a silky smooth texture and a delicate flavor.

As we worked together to prepare the pudding, Mary shared the story of how she had learned the recipe from her grandmother, who had in turn learned it from her own mother. The recipe had been a closely guarded secret in their family, passed down through the generations with love and care.

Mary showed me how to infuse the carrageen moss in hot milk, allowing it to steep and release its natural thickening agents. She then added sugar, vanilla, and a touch of salt, stirring the mixture until it thickened and began to coat the back of a spoon. The aroma that filled the kitchen was intoxicating, a blend of rich cream, sweet vanilla, and the subtle brininess of the carrageen moss.

Once the pudding had cooled and set in the refrigerator, Mary showed me how to make the rhubarb and rosehip jelly that would accompany it. She simmered fresh rhubarb with sugar and water until it had broken down into a thick and tangy compote, then strained it through a fine mesh sieve to remove the fibrous bits. Next, she added a handful of dried rosehips to the mixture, allowing them to infuse their delicate floral flavor into the jelly.

Finally, it was time to assemble the dessert. Mary spooned generous dollops of the creamy carrageen pudding into small glass jars, topping each one with a spoonful of the ruby-red rhubarb and rosehip jelly. The contrast of textures and flavors was truly divine, a perfect balance of creamy and tart, sweet and tangy.

As we sat down to enjoy our creation, Mary raised her glass in a toast to her grandmother and the generations of women who had come before her. "May we always remember the power of tradition and the joy of sharing a meal with loved ones," she said, her eyes shining with pride and gratitude.

I took a bite of the Carrageen Pudding with Rhubarb and Rosehip Jelly, savoring the silky smooth texture and the burst of tangy sweetness on my tongue. In that moment, I felt connected to something greater than myself, a lineage of strong and resilient women who had passed down their knowledge and love through the simple act of cooking.

And as I licked the last spoonful of pudding from my lips, I made a silent vow to carry on that tradition in my own kitchen, sharing the recipes and stories of my past with those I held dear. For in the act of cooking and sharing a meal, we not only nourish our bodies but also our souls, weaving a tapestry of memories and traditions that will endure for generations to come.