Cook this: Irish moss pudding with rhubarb compote for St. Patrick’s Day


Our cookbook of the week is Grow, Cook, Nourish by Darina Allen, Irish chef and founder of the world-renowned Ballymaloe Cookery School in Cork, Ireland. Over the next four days, we’ll feature recipes from the book and an interview with its author.

To try another recipe from the book, check out: emigrant’s soda bread.

Darina Allen recommends serving her carrageen (Irish) moss pudding with softly whipped cream and sweet cicely- or angelica-scented rhubarb compote.

Mineral-rich carrageen moss is a species of red algae with gelling properties, making it an excellent option for thickening puddings, mousses, and sauces.

At Ballymaloe – Allen’s world-renowned cooking school in Cork, Ireland – they collect carrageen themselves, but the seaweed is readily available online and in specialty stores.

As an alternative to sweet cicely or angelica, she recommends using lemon balm, lemon verbena or rose geranium leaves.


Serves: 6

Grow, Cook, Nourish is Allen’s sixteenth book.

” data-medium-file=”″ data-large-file=”″ src=”″ alt=”Grow, Cook, Nourish by Darina Allen” width=”247″ height=”300″ srcset=” 247w, 494w, 124w” sizes=”(max-width: 247px) 100vw, 247px”>

Grow, Cook, Nourish is Allen’s sixteenth book.

1/4 oz (7 g) cleaned, well-dried Irish (carrageen) moss (1 semi-closed fistful; see note)
3 3/4 cups (925 mL) whole milk
1 vanilla bean or 1/2 tsp (2 mL) pure vanilla extract
1 large organic egg
1 tbsp (15 mL) superfine sugar
Softly whipped cream, to serve (optional)

For the rhubarb and sweet cicely or angelica compote:
1 lb (450 g) rhubarb
2 cups (500 mL) Simple Syrup (recipe follows)
Sweet cicely or angelica leaves, to garnish

Step 1

Soak the Irish moss in a little bowl of tepid water for 10 minutes. It will swell and increase in size. Strain off the water and put the moss into a saucepan with the milk and the vanilla bean (if using). Bring to a boil and simmer very gently, covered, for 20 minutes. At that point and not before, separate the egg, put the yolk into a bowl, add the sugar and vanilla extract (if using), and whisk together for a few seconds, then pour the milk and carrageen moss through a strainer onto the egg yolk mixture, whisking all the time. By now the carrageen remaining in the strainer will be swollen and exuding jelly. You need to push as much of this as possible through the strainer, then whisk it into the egg and milk mixture. Test for a set in a chilled saucer as one would with gelatin. Whisk the egg white stiffly and fold, or fluff, it in gently; it will rise to make a fluffy top. Cover with plastic wrap and chill until ready to serve.

Step 2

To make the rhubarb compote, slice the rhubarb into 1-inch (2.5-cm) pieces. In a saucepan, bring Simple Syrup to the boil. Add the rhubarb to the boiling syrup, stir to combine, and remove the pan from heat. Allow the rhubarb to sit in the syrup as it cools.

Step 3

Serve the carrageen pudding chilled with the compote and lots of softly whipped …read more

Source:: Nationalpost


(Visited 5 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *