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Forgotten Pudding

by . Featured in NIGELLA EXPRESS
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Introduction

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".

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".

Forgotten Pudding
Photo by Lis Parsons

Ingredients

Makes: 12

Metric Cups
  • 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

  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.
  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 heavy 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 superfine sugar and arrange them on the cream, too. Cut into slices; I cut 3 down and 2 across to make 12 squares.

Tell us what you think

What 8 Others have said

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

    Posted by Nona85 on 20th February 2013
  • Adore this recipe. It really works.

    Posted by sveras on 24th June 2014
  • Wooow I made it real easy to make and we loved it!!!!

    Posted by Nona85 on 25th February 2013
  • 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 December 2012
  • 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 March 2012
  • Well here goes, it has just gone in to the oven - can't wait to try it tomorrow.

    Posted by Laincol on 23rd August 2012
  • This is gorgeous! I'm making it again for Boxing Day

    Posted by annanightingale on 21st December 2011
  • This was soooo simple and my guests thought I had spent ages of time slaving in the kitchen.

    Posted by esmonde on 2nd July 2011
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