Plants that welcome the stranger,
Sea-swept and driven astern,
Beloved by the wide-world ranger—
Seaweed, tussock, and fern.
-Henry Lawson, 1910
Chocolate Carrageen Pudding
Carrageen, or carraigín, is a wonderful foraged seaweed from the coasts of Ireland. Historically, it has been used as a binding agent in foods, as well as a clarifying agent in brewing. We order ours direct from foragers in Ireland, although it is available in most bulk herb sections, and in many home brewing stores.
The custard itself is interestingly savory, while still clearly a dessert. The carrageen adds a slight, unoffensive sea flavor that’s hard to place if one doesn’t know the secret ingredient. For those that enjoy a sweeter dessert, the sugar content can be increased, and other flavorings can be added as well.
Carrageen pudding has made more than one appearance at the dinner table in our house, equally suited to dinners for Game of Thrones and Downton Abbey. A relatively quick and easy set pudding to make, it’s an winner in our books.
Why it should be in the Next Book:
This pudding is a perfect dessert for GRRM to include in the next books. It’s use of seaweed as a binding agent, and just a bit of decadent cocoa powder for flavor makes it an ideal course to be served on the Fingers. We imagine Littlefinger enjoying a bite of it, having funded the import of the exotic flavorings, but still unable to shake his seaweedy origins. :)
Recipe for Chocolate Carrageen Pudding
- 10 oz. clean, dry carrageen (aka irish moss)
- 4 1/4 cup milk
- 1/2 tsp. vanilla extract
- 3 Tbs. cocoa powder
- 3 Tbs. sugar
- 1 egg, separated