The dried Carrageen moss can be found in most health food shops and online. It keeps almost indefinitely, when it's in its dried form.
Carrageen Moss Pudding
1 tablespoon castor sugar
1/2 teaspoon pure vanilla extract
1.Soak the carrageen in tepid water for 10 minutes.
2.Strain off the water and put the carrageen into a saucepan with milk and vanilla extract.
3.Bring to the boil and simmer very gently, on a low heat, with the lid on for 20 minutes.
4. At that point separate the egg, put the yolk into a large bowl, add the sugar and vanilla extract and whisk together for a few seconds.
5. Pour the milk and carrageen moss through a strainer onto the egg yolk mixture whisking all the time. The carrageen will now be swollen and exuding jelly. Rub all this jelly through the strainer and whisk this also into the milk with the sugar, egg yolk and vanilla extract if used.
6.Whisk the egg white until stiff and fold it in gently. It will rise to make a fluffy top.
7. Serve chilled with soft brown sugar and cream and/or with a fruit compote such as rhubarb or plum.