Forgotten Pudding
by Nigella. Featured in NIGELLA EXPRESSIntroduction
There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It's an old, old recipe popularly exhumed — I believe — by the late, great Richard Sax. Think of it as a kind of marshmallow-based pavlova. That's to say, you whip egg whites as if making meringue, spread on a swiss roll tin (or that's how I make it) and put in an oven which you immediately switch off, leaving the pudding to cook overnight, hence "forgotten".
For US cup measures, use the toggle at the top of the ingredients list.
There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It's an old, old recipe popularly exhumed — I believe — by the late, great Richard Sax. Think of it as a kind of marshmallow-based pavlova. That's to say, you whip egg whites as if making meringue, spread on a swiss roll tin (or that's how I make it) and put in an oven which you immediately switch off, leaving the pudding to cook overnight, hence "forgotten".
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Yields: 12 servings
- 6 large egg whites
- ½ teaspoon salt
- 250 grams caster sugar (for the meringue)
- 2 teaspoons caster sugar (for the topping)
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- butter for greasing
- 250 millilitres double cream
- 4 passionfruit
- 175 grams blackberries
- 175 grams quartered strawberries
- 6 large egg whites
- ½ teaspoon salt
- 1¼ cups superfine sugar (for the meringue)
- 2 teaspoons superfine sugar (for the topping)
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- butter for greasing
- 1 cup heavy cream
- 4 passionfruit
- 1½ cups blackberries
- 1½ cups quartered strawberries
Method
- Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF.
- In a large bowl, whisk the egg whites and salt until peaks begin to form.
- Gradually add the 250g / 1¼ cup of sugar, then the cream of tartar and vanilla, whisking all the while at speed, until the whites are stiff and glossy.
- Butter a swiss roll tin then spread evenly with the meringue mixture.
- Put in the oven, close the door, then immediately switch off the oven and leave overnight, without opening the door or even thinking of peeking.
- When you want to serve it, remove to a large plate.
- Whisk the double cream until thick but still soft and spread over the marshmallow meringue.
- Scoop out the seeds and pulp of the passionfruit and dot them over the cream. Tumble the blackberries over the top. Toss the quartered strawberries in the remaining 2 teaspoons of caster sugar and arrange them on the cream, too. Cut into slices; I cut 3 down and 2 across to make 12 squares.
- Preheat the oven to 220°C/200°C Fan/gas mark 7/450ºF.
- In a large bowl, whisk the egg whites and salt until peaks begin to form.
- Gradually add the 250g / 1¼ cup of sugar, then the cream of tartar and vanilla, whisking all the while at speed, until the whites are stiff and glossy.
- Butter a swiss roll tin then spread evenly with the meringue mixture.
- Put in the oven, close the door, then immediately switch off the oven and leave overnight, without opening the door or even thinking of peeking.
- When you want to serve it, remove to a large plate.
- Whisk the heavy cream until thick but still soft and spread over the marshmallow meringue.
- Scoop out the seeds and pulp of the passionfruit and dot them over the cream. Tumble the blackberries over the top. Toss the quartered strawberries in the remaining 2 teaspoons of superfine sugar and arrange them on the cream, too. Cut into slices; I cut 3 down and 2 across to make 12 squares.
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Show more commentsBrilliant pud - and a great option for gluten-free guests too! I used tinned peaches with strawberries and passion fruit as blackberries can be a bit tart if not really ripe. Everyone always loves this and it is a nice luxurious but light option after a big meal.
Oh my goodness! This was so good, and easy to prepare. It made my quarantine dinner party outside a success. And a friend wanted the recipe too. I used a smaller sheet pan with a 1 inch rise. I think the larger one would have been too big, and the cake would have been thinner. Just perfect and light. Thank you!
Forgotten pudding, unforgotten dessert !!
Adore this recipe. It really works.
Wooow I made it real easy to make and we loved it!!!!
I made this for a get-together the other night. Rave reviews despite the fact that we could find neither passion fruit nor blackberries! I used strawberries, raspberries and chopped up kiwifruit instead. The only thing I would change is the amount of salt in the base - unless that somehow contributes to the chemical reaction with the cream of tartar. My husband and I found the meringue a bit salty for our tastes. I can hardly wait till i see passion fruit in our area so I can try making it again with the proper fruit combination!
This is gorgeous! I'm making it again for Boxing Day
This was soooo simple and my guests thought I had spent ages of time slaving in the kitchen.