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Carrageen Pudding with Rhubarb and Rosehip Jelly















Low Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium


1 ½ pints milk
1 strip lemon zest
½ ounce carrageen
1 tablespoon sugar
1 each eggs
2 sticks rhubarb
4 tablespoons currant jelly


*Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar.

Bring the milk to the 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 is at blood temperature (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 cold-wetted ring-mould.

Then put it in the fridge to set - it will only take about ½ hour.

Run hot water over the outside of the mould and turn out the jelly.

Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 34g (1.2 oz)
Amount per Serving
Calories 8212% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 22mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 0g 1%
Sugars g
Protein 3g
Vitamin A 1% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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