Mìlsean Charraigein Ghranaidh
MÌLSEAN CHARRAIGEIN GHRANAIDH
1 unnsa carraigean
3 pinnt bainne
3 unns siùcar
Rùsg 1 liomaid
1 spàlan vanilla
Salann
Nigh an carraigean an toiseach mus cuir thu am bogadh e ann an uisge fuar fad 10 mionaidean.
Dòirt am bainne ann am pana agus cuir ris an t-siùcar agus an rùsg liomaid e.
Geàrr an spàlan vanilla ann an dà leth, sgrìob às na sìol agus cuir a h-uile sìon – sìol agus spàlan - dhan phana le craiteachan salainn.
Teasaich seo air a stòbh air a shocair agus, às dèidh an uisge a thoirt far a' charraigein, cuir seo na cheann. Tha seo a’ goil air a shocair fad 20 mionaid.
Às dèidh 20 mionaid faodar a dhèanamh cinnteach gu bheil e deiseil. Cuir làn spàin dhe air truinnsear fuar agus tha còir gum bi e tiugh coltach ri slaman, gun mòran gluasad ann.
Cuir a h-uile boinne a-nis tro shìoltachan ann an soithichean a tha freagarrach airson slaman.
Cuir an dara taobh e a’ fuarachadh san fhuaradair gus am bi e cruaidh buileach.
Nuair a tha e deiseil suidh an soitheach ann an uisge goileach fad leth mhionaid neo mar sin an uair sin tionndadh am mìlsean a-mach air truinnsear.
GRANNIE'S CARRAGEEN PUDDING
1oz carrageen
3 pints milk
3 oz sugar
Rind of 1 lemon
1 vanilla pod
Salt
Wash the carrageen and soak it in cold water for 10 mins.
Pour the milk into a pan with the sugar and grate the rind of the lemon in.
Cut the vanilla pod in half, scrape out the seeds and add everything to the pan with a pinch of salt.
Put the pan on a low heat. Drain and add the carrageen to the pan.
Simmer this gently for about 20 minutes until thick.
To test if the carrageen is ready you can pour a little onto a cold saucer or plate. It should be thick like jelly.
Strain into jelly moulds and leave to set completely in the fridge.
When set rest the mould in some boiling water before turning the pudding out onto a plate to serve.
