I love the Forgotten Pudding recipe but it’s been more chewy than marshmallowly the last few times I’ve baked it - any tips on ideas?!
Nigella's Forgotten Pudding (from NIGELLA EXPRESS) is so named as the meringue mixture is put into a heated oven that is then turned off and left (forgotten) overnight. It should have a soft, marshmallow-like centre. There are a couple of reasons why the texture could have changed. All meringues are difficult to make in wet weather or humid conditions, as sugar attracts moisture. In these conditions the meringue could become quite sticky. Try to make the Forgotten Pudding on dry days and avoid a steamy or humid environment.
If the meringue has beads of syrup on the sides of the pan or is slightly wet on the base then it is possible that the sugar did not dissolve enough when the meringue was made. Use a fine-grained sugar, such as caster or superfine sugar as this will dissolve more easily. Also add the sugar a little at a time and after whisking the meringue check that the sugar has dissolved by rubbing a little of the meringue between your fingers. It should feel fairly smooth and not gritty.