Carrageen pudding
| Type | Dessert |
|---|---|
| Place of origin | Scotland, Ireland |
| Region or state | Europe |
| Main ingredients | Milk, red algae |
Carrageen pudding or carrageen moss pudding (Scottish Gaelic: carran, pronounced [ˈkʰarˠan]) is a milk-based dessert akin to blancmange, eaten in coastal areas of Scotland (particularly the Outer Hebrides) and Ireland.
History
[edit]Chondrus crispus, or carrageen moss, a type of red algae widely found on the coasts of these countries, is added to boiled milk as a thickening agent and simmered until the mixture becomes gelatinous.[1][2] The moss is a source of carrageenan. The pudding is often eaten with sugar and sometimes eggs, cream, lemon, vanilla or whisky.
Carrageen pudding is traditionally considered to have medicinal value, being given to people suffering from bronchitis.[3]
Myrtle Allen is credited with making the pudding famous in Ireland by including it on the menu at her restaurant at Ballymaloe House. Florence Irwin's 1949 The Cookin' Woman: Irish Country Recipes includes a recipe for the pudding from Donegal.[4]
References
[edit]- ↑ Lawrence, Sue (2000). Scots Cooking: The Best Traditional and Contemporary Recipes. London: Headline Book Publishing. p. 137. ISBN 0 7472 7125 9.
- ↑ "Irish Moss Blanc-Mange. Farmer, Fannie Merritt. 1918. The Boston Cooking School Cookbook". Bartleby.com. Retrieved 2012-11-13.
- ↑ "A Brief History of Ireland's Carrageen Moss Pudding". 2022-09-06. Retrieved 2025-11-28.
- ↑ McMahon, Jp (2024). An Irish Food Story: 100 foods that made us. Nine Bean Rows. p. 38. ISBN 9781738479504.
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