Orange and Lemon Carrageen Pudding
Delicate and refreshing, a traditional pudding as made in centuries past

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Orange and Lemon Carrageen Pudding

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Ingredients

Adjust Servings:
1 cup / 0.5 ounce Carrageen moss 1.5 cups / 1 ounce if making a molded pudding
0.5 cup Warm water
3 cups Or the soy, oat, almond or rice milk of your choice
1 Zest and juice of large orange
1 Zest and juice of lemon
3 tablespoons Granulated sugar Or 2 tablespoons golden syrup

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Features:
  • Gluten Free
Cuisine:

    One of the most ancient Irish traditional ingredients in a low-fat, gluten-free dessert

    • Serves 4
    • Medium

    Ingredients

    Directions

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    Carrageen lends a delicate flavor or scent of the sea to this fresh, light citrus pudding. Its “set” tends to be more fragile and delicate than that of commercial gelatines, that being one reason that cooks who know about it seek it out.

    If you’re planning to make this as a molded dessert, please note: carrageen molds work best if allowed to have 24 hours to set before unmolding. Also, make sure you use half again as much carrageen, as described below — or when you turn the mold out, the pudding will just sag into a sad little puddle and disappoint everybody.

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    Steps

    1
    Done

    Soaking

    In a small bowl or Pyrex cup, add warm water to the carrageen. Allow it to soak for 15 minutes.

    2
    Done

    Meanwhile, put the milk into a saucepan and bring it carefully to a simmer. Put aside a teaspoon of the orange zest to use as a garnish: then add the carrageen to the milk, along with the rest of the orange and lemon zests, stirring frequently. As the milk and carrageen mixture starts to thicken (which it will do pretty quickly), add the lemon and orange juice.

    3
    Done

    Keep stirring frequently for about the next twenty to twenty-five minutes. Be most careful never to allow the milk to boil, as doing so will destroy the carrageen's jelling properties. At the end of 20-25 minutes, strain the milk mixture into a jug, discarding the used carrageen and cooked zest, and pour the pudding mixture into dessert bowls. Allow them to set at least overnight before serving. Garnish with the remaining orange zest.

    4
    Done

    Making a molded version of the pudding

    If you're using a gelatine mold, oil the mold lightly and pour in the pudding mixture. Allow to set for at least 24 hours.

    IrishDessertLady

    I write for a living. But food is one of my favorite hobbies... learning about it, cooking it, eating it!

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