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.