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

 * 1) Bring the milk to the boil with the lemon rind.
 * 2) Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon.
 * 3) Add sugar.
 * 4) Allow the mixture to cool until it is at blood temperature (100°F, 40°C).
 * 5) Whisk the egg till frothy and then whisk in the warm milk until smooth.
 * 6) Pour the mixture through a sieve into a cold-wetted ring-mould.
 * 7) Then put it in the fridge to set - it will only take about ½ hour.
 * 8) Run hot water over the outside of the mould and turn out the jelly.
 * 9) 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.