Forgotten Pudding

This recipe comes from Nigella Lawson, but not from a cookbook that I know of… I printed it, so perhaps it’s from her blog?

The reason I wanted to make it again, and also post on it, because it’s so unique.

Here’s a quote:

“There is a wonderful poetry to the name of this dessert 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 the egg whites as if making meringue, spread on a jelly roll pan, and put in an oven which you immediately switch off, leaving the pudding to cook overnight – hence, “forgotten.”

So that pretty much explains it. I own one book by Richard Sax; if I were more of a baker, I’d own more. His book is an incredible reference.

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I had ten egg whites leftover from when I made Crème Fraiche Ice Cream, which used only yolks. So I knew I couldn’t waste them.

Typically meringues or a pavlova come to mind when one has leftover egg whites, but I’m so glad I remembered this recipe, and you will be too, if you’ve never made it before!

Forgotten  Pudding
Adapted from Nigella Lawson

6 egg whites
1/2 teaspoon salt
1 1/4 cups white sugar
1/2 teaspoon vanilla
1 cup heavy cream
Berries
White sugar

Preheat the oven to 450 degrees.

Generously butter a jelly roll pan.

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Place the egg whites in a large bowl, and have your electric mixer handy, as well as the sugar and vanilla.

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Begin whipping the egg whites. Once they’re foamy, begin gradually adding the sugar. There are no pictures of me doing this, or adding the vanilla, as I don’t have three hands.

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The egg white will become more foamy.

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Then they will become more thick and opaque.

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Keep whipping on high speed until the whites are stiff and glossy.

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Pour the meringue into the jelly roll pan, and immediately spread it out evenly, filling the corners, and smoothing the top as best you can.

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Place the pan in the oven.

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Close the oven door, then immediately turn off the oven. Do not open the oven door until the next day. I prepared my forgotten pudding approximately 10 hours after putting it in the oven.

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Toss your choice of berries with a little sugar and let them macerate for a bit. I used superfine sugar.

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Right before serving, whip the cream until soft peaks form. Place the cake on a serving platter, and cover the cake with the whipped cream. I did mine individually.

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Then top with the berries. Slice the cake into 12 servings.

The forgotten pudding ends up like a meringue that you left out at room temperature for a few days. It’s sticky but soft. There’s no real crunch to it.

In the original recipe, Nigella also used passion fruit, but I couldn’t get my hands on any.

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By the way, I looked at Nigella’s blog, and there was the recipe. So here is the link for the original forgotten pudding!

By Published On: July 29th, 201452 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

52 Comments

  1. Charlotte July 29, 2014 at 8:18 AM - Reply

    This looks delicious and so light!

    • chef mimi July 29, 2014 at 10:54 AM - Reply

      It is light, and not overly sweet, which I love!

  2. sallybr July 29, 2014 at 8:21 AM - Reply

    What a fun recipe! Perfect to entertain, you forget all about it, whip some cream, serve some berries and DONE! Love this!

  3. Butter, Basil and Breadcrumbs July 29, 2014 at 8:47 AM - Reply

    So pretty…. I really love this Mimi… I’ve been planning a little dinner party… a Pre-Remodel Kitchen party to be exact… and I have been trying to come up with something that is a little bit different for dessert…this looks lovely. I think you’ve just planned my dessert. So, what I’m going to do too, is place small sledge hammers, and crow bars around the table too….and then right before everyone leaves to go home, I’m going to let them take the sledge hammers to my walls! Just one hit or two… just to be a part of my new kitchen. They’re all as excited as I am..I’ve been waiting 20 years for this! <3

    • chef mimi July 29, 2014 at 10:55 AM - Reply

      Oh, how exciting!!! Wish I could help with the sledgehammering!!!

  4. arecipeforgluttony July 29, 2014 at 8:52 AM - Reply

    I love this idea of a marshmallow/meringue & I love pavlova – this recipe is a must for me. Thanks for sharing it.

    • chef mimi July 29, 2014 at 10:56 AM - Reply

      Exactly! It’s not a hard, crunchy meringue!!!

  5. Serena July 29, 2014 at 9:37 AM - Reply

    Wow! Looks decadent!

  6. Our Growing Paynes July 29, 2014 at 10:17 AM - Reply

    I love desserts like this, so pretty.

    • chef mimi July 29, 2014 at 10:57 AM - Reply

      Some deserts only look pretty – this one is pretty, in a rustic way, but it also fresh and lightly pretty!!!

      • Our Growing Paynes July 29, 2014 at 10:59 AM

        I prefer them light as well. Not a fan of heavy desserts after a meal.

      • chef mimi July 29, 2014 at 11:01 AM

        Right. They kill the buzz!!!

  7. cheri July 29, 2014 at 10:37 AM - Reply

    What a unique dessert, love the simplicity of this.

  8. chef mimi July 29, 2014 at 10:57 AM - Reply

    I agree 100% !

  9. Angeline M July 29, 2014 at 11:31 AM - Reply

    Wonderfully easy, and delicious. A winning combo!

  10. Amanda July 29, 2014 at 12:57 PM - Reply

    This looks so good. It’s simple yet, flavorful and highlights all these wonderful fruits that are growing everywhere. Great post.

    • chef mimi July 30, 2014 at 5:03 AM - Reply

      You’re right. Sometimes simple is best, especially with ripe summer fruits!!!

  11. lapetitecasserole July 29, 2014 at 1:45 PM - Reply

    It looks very yummy and very elegant! I bet its flavour was amazing!

    • chef mimi July 30, 2014 at 5:03 AM - Reply

      The meringue part has a soft crunch that is really fun. Plus, it’s not too sweet, which I love.

  12. apuginthekitchen July 29, 2014 at 2:05 PM - Reply

    Wow does that look delicious. I have so many egg whites I can’t possibly use them all. I am going to try this.

    • chef mimi July 30, 2014 at 5:02 AM - Reply

      The recipe process is very unique, so you must try it out!!!

  13. Debra Corliss Clark July 29, 2014 at 4:53 PM - Reply

    What a fabulous looking recipe! Show-stopper too and do ahead – great for a party! Good think for the rest of us you have such a great memory, thanks for sharing!

    • chef mimi July 30, 2014 at 5:01 AM - Reply

      Hahaha! I have a better memory for food than anything else!

  14. thepaddingtonfoodie July 29, 2014 at 4:59 PM - Reply

    I love this. The ultimate no fuss prepare ahead dessert. I remember seeing this aeons ago on one of Nigella’s TV series episodes. Another of those recipes I’ve aleays wanted to try but never quite managed to get around to baking. We are huge fans of pavlova, I just made one for my husbands birthday.

    • chef mimi July 30, 2014 at 5:01 AM - Reply

      Yes! And it is indeed similar, but not as crunchy! Hope you can try it.

  15. A Famished Foodie July 29, 2014 at 8:12 PM - Reply

    This sounds like a fantastic summer recipe! I like Nigella Lawson, although I know she has quite a few detractors because of all the drama surrounding her personal life…looking at her cooking skills though, I am a sold supporter.

    • chef mimi July 30, 2014 at 5:00 AM - Reply

      She can’t help it if she married an asshole. I am still a huge admirer as well.

  16. Jody and Ken July 29, 2014 at 8:30 PM - Reply

    What a remarkable dessert. It looks like the apotheosis of summer, and incredibly delicious. The technique absolutely snagged me. If I can find the right occasion I’ll give it a shot. The final photograph is great! Ken

    • chef mimi July 30, 2014 at 5:00 AM - Reply

      Thank you so much! Coming from you that’s quite the compliment!

  17. Michelle July 29, 2014 at 8:45 PM - Reply

    Lovely dessert. I adore meringues.

    • chef mimi July 30, 2014 at 4:59 AM - Reply

      It’s fabulous, and not quite as crunchy!

  18. Abbe Odenwalder July 29, 2014 at 10:13 PM - Reply

    I like anything that is called forgotten. I assure you that it won’t be now! Perfect for summer berries. Thanks, Mimi!

  19. Traditionally Modern Food July 29, 2014 at 11:46 PM - Reply

    Looks yummy

    • chef mimi August 1, 2014 at 5:11 PM - Reply

      Thank you so much! It’s very light for a desert!!!

  20. emmabarrett1508 July 30, 2014 at 5:37 AM - Reply

    Wow! So delicious and perfect for the summer weather here in the U.K. Can’t wait to try this recipe out. Emma.

    • chef mimi July 31, 2014 at 1:10 AM - Reply

      I’m just leaving London now, and the weather has been pretty incredible!

  21. Mary Frances July 30, 2014 at 10:42 AM - Reply

    Funny, it’s ‘forgotten yet unforgettable! I love the simplicity.

  22. lizlemonhead July 30, 2014 at 12:37 PM - Reply

    Yummm!!! This dessert is meant for me, the forgetful chef. Ha! Thx for sharing!!

  23. My French Heaven July 30, 2014 at 3:17 PM - Reply

    This so perfect for the season. Simple and light yet decadent… I love this Mimi. Berries are my favorite fruits (as you well know ;)

  24. eliotthecat July 31, 2014 at 7:02 AM - Reply

    What an excellent lesson in frugality. Great way to use up those egg whites! Beautiful.

    • chef mimi July 31, 2014 at 2:47 PM - Reply

      I know! Never throw away egg whites!!!!!

  25. love in the kitchen August 4, 2014 at 11:04 PM - Reply

    My mother used to make this – and I’d forgotten. Seriously. I forgot the forgotten pudding. Love the reminder and I’ll put this up on the chalkboard menu to make very soon. Lovely post!

    • chef mimi August 5, 2014 at 7:36 AM - Reply

      Funny! Now it’s a remembered pudding!

  26. saucygander August 5, 2014 at 3:56 PM - Reply

    This is like a fail proof version of pavlova? Excellent!!

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