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FORGOTTEN PUDDING

FORGOTTEN PUDDING

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Makes: 12

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  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian

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".

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Ingredients

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  • 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 ml double cream
  • 4 passionfruit
  • 175 grams blackberries
  • 175 grams quartered strawberries
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Method

  1. Preheat the oven to 220°C/gas mark 7/450ºF.
  2. In a large bowl, whisk the egg whites and salt until peaks begin to form.
  3. 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.
  4. Butter a swiss roll tin then spread evenly with the meringue mixture.
  5. 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.
  6. When you want to serve it, remove to a large plate.
  7. Whisk the double cream until thick but still soft and spread over the marshmallow meringue.
  8. 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.

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  • 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

  • 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!

    Posted by mokoosh on 26th Mar 2012 at 16.37

  • Well here goes, it has just gone in to the oven cant wait to try it tomorrow

    Posted by Laincol on 23rd Aug 2012 at 18.25

  • I'd love to try this recipe but will have to leave it to winter. It's summer where I am right now (Australia), and leaving an egg mixture in the oven overnight is a sure fire way to food poisoning the next day. So bookmarking to try in about 6 months. Hopefully I can find some fresh seasonal berries then.

    Posted by Alqualisse on 24th Dec 2012 at 7.56

  • I have a question: can you change the cream of tatare for ordinary baking powder? I cant seem to find the cream of tatare in the shops. Better yet no one seems to know it by name :(

    Posted by Nona85 on 20th Feb 2013 at 17.15

  • Wooow I made it real easy to make and we loved it!!!!

    Posted by Nona85 on 25th Feb 2013 at 1.35