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.
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!
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
Preheat the oven to 450 degrees.
Generously butter a jelly roll pan.
Place the egg whites in a large bowl, and have your electric mixer handy, as well as the sugar and vanilla.
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.
The egg white will become more foamy.
Then they will become more thick and opaque.
Keep whipping on high speed until the whites are stiff and glossy.
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.
Place the pan in the oven.
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.
Toss your choice of berries with a little sugar and let them macerate for a bit. I used superfine sugar.
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.
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.
By the way, I looked at Nigella’s blog, and there was the recipe. So here is the link for the original forgotten pudding!