Carrageen Pudding

1. 1

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

2. 2

   Meanwhile, put the milk into a saucepan and bring it carefully to a simmer. add the carrageen to the milk, along with the rest of the berries, stirring frequently. As the milk and carrageen mixture starts to thicken (which it will do pretty quickly),.

3. 3

   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 berries, and pour the pudding mixture into dessert bowls. Allow them to set at least overnight before serving.

4. 4

   If you're using a gelatine mold, oil the mold lightly and pour in the pudding mixture. Carrageen molds work best if allowed to have 24 hours to set before unmolding. Make sure you used extra carrageen, as above, or when you turn the mold out, the pudding will sag into a sad little puddle.

* Per serving · 4 servings · Values may vary.

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