Carrageen Pudding with Rhubarb and Rosehip Jelly

== Ingredients ==
* 1½ pt milk
* 1 strip lemon peel
* ½ oz prepared dried carrageen
* 1 tbsp sugar
* 1 egg
* 2 sticks rhubarb
* 4 tbsp rosehip or red currant jelly
== Directions ==
# 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 till 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 ladelful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water.
Category:Rhubarb Recipes
Category:Lemon peel Recipes
Category:Carrageen Recipes
Category:Currant jelly Recipes