Carrageen Blamange
- 6g of carrageen
- 1 pint of milk
Wash the carrageen well, drain and trim off any roots. Simmer in the milk for half an hour or until the mixture is thick enough to coat the back of a wooden spoon. Stir in a dessertspoon of sugar and serve hot, or pour into a wetted mould and leave in a cool place to set. Chopped ginger or lemon may be used to flavour.
