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FORGOTTEN PUDDING
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".
Recipe posted by Nigella
Ingredients
- 6 egg whites
- 1/2 teaspoon salt
- 250g caster sugar, plus 2 teaspoons
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract butter for greasing
- 250ml double cream
- 4 passionfruit
- 175g blackberries
- 175g strawberries, quartered
Method
Serves: Makes 12
- Preheat the oven to 220°C/gas mark 7.
- In a large bowl, whisk the egg whites and salt until peaks begin to form.
- Gradually add the 250g 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.
Comments
This was soooo simple and my guests thought I had spent ages of time slaving in the kitchen.
Posted by esmonde on 2nd Jul 2011 at 3.55
This is gorgeous! I'm making it again for Boxing Day
Posted by annanightingale on 21st Dec 2011 at 21.58