Fruits of the forage: a recipe for carragheen pudding courtesy of Wild About Pembrokeshire

Carragheen pudding getting the blow torch treatment © Julia & John Horton-Mansfield

With spring on the horizon, there will soon be rich pickings for foragers in Wales – whether you make for the hedgerows, hills or seashore. Julia and John, who run the fantastic forage-focused Wild About Pembrokeshire walks and the Really Wild Emporium, St Davids’ best and most original cafe, bring us a sweet taste of the Pembrokeshire coast with this easy-to-make recipe for carragheen pudding. And half the fun is heading out to find the delicious edible red seaweed that lends this dessert its one-of-a-kind flavour…

Rehydrated carragheen © Julia & John Horton-Mansfield


  • 10g dried carragheen seaweed, soaked to rehydrate (NB, carragheen is also known as Irish moss or carragheen moss)
  • 850ml full fat milk
  • 1/2 vanilla pod, scraped out
  • 1 large free-range egg, separated
  • 1 tbsp caster sugar
  • 300ml double cream
  • sugar for topping (optional)
Preparing the pudding mixture © Julia & John Horton-Mansfield


  • Pour the milk into a pan, add the carragheen and gently bring to the boil.
  • Turn down the heat, add the vanilla and summer for approx. 15 mins until the mixture coats the back of a spoon.
  • Stir in the sugar.
  • Allow the mixture to cool until it is roughly 100°F (38°C).
  • Mix the egg yolk and cream in a bowl.
  • Push the cooled milk mixture through a sieve to remove the carragheen and mix well with the cream and egg.
  • Whisk the egg white until frothy then blend into the milk mixture.
  • Pour into ramekins or small individual bowls and leave to set for around 30 mins.
  • To give the puddings a caramelised topping (similar to crème brûlée), sprinkle sugar on top and use a blow torch to melt.
Straining the pudding mixture © Julia & John Horton-Mansfield

Good to know 

If you can’t make it the coast at the moment, carragheen is available to order online. Julia and John collect their own carragheen (Chondrus crispus) from the seashore near St Davids, and sometimes they substitute it for false carragheen (Mastocarpus stellatus) or even mix them together. Both work equally well for this recipe.

One finished carragheen pudding © Julia & John Horton-Mansfield

Serving suggestions

You can vary this pud in many ways, for instance by putting blackberries or a little stewed Japanese knotweed in the bottom of the ramekins before adding the milk mixture. Go on – be creative!

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