Forgotten Pudding is a wonderfully unusual dessert. For a start, it’s not quite the traditional pudding of the sticky date variety that you’re used to. Rather, the star and foundation is a meringue layer that’s been slow-cooked, resulting in a marshmallow-y texture that’s still moist and creamy. Topped with whipped cream, vibrant berries and smears of tart passionfruit, it’s a wonderful summer dessert that pays homage to the classic Pavlova, but without the fear of failure (slow-cooking surely guarantees success!).
Like the name suggests, part of the cooking process includes conveniently “forgetting” about the meringue in the oven to allow it to cook overnight. There’s no prodding or inserting of skewers to check if it’s done. You literally leave it to cook while you catch up on the more exciting things in life like sleep or the next episode of My Kitchen Rules (please don’t judge me).
Based on Nigella Lawson’s recipe
- butter (for greasing)
- 6 egg whites
- ½ teaspoon salt
- 125g caster sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 300 ml thickened cream
- 2 teaspoons caster sugar (extra)
- 4 Passionfruit
- 175 g blueberries
- 250 g strawberries
- Preheat the oven to 220°C. Butter a swiss roll tin and line with grease proof paper (allow the paper to hang generously, as it will help you transfer the pudding to a cutting board when it’s time to serve). Butter the paper for good measure to ensure the pudding unmoulds relatively easily.
- In a large bowl, whisk the egg whites with salt on medium speed until soft peaks form. Increase the speed to high and gradually add the sugar, 1 tablespoon at a time, whisking for a minute or two after each addition. Add the cream of tartar and vanilla, and continue whisking for 8-10 minutes until the whites are stiff and glossy and sugar has dissolved (check by rubbing a small amount of meringue between your fingertips – you shouldn’t be able to feel any sugar granules).
- Tip the meringue into the buttered tin and spread the meringue mixture to the edges, at an even thickness.
- Put in the oven, close the door, and bake for 15 minutes. Immediately switch off the oven and leave overnight (or 8 hours), without opening the door (don’t even think about peeking).
- Once the waiting time is up, lift the entire meringue by the edges of the baking paper insert and loosen the meringue base from the baking paper. It will be a bit sticky, but the paper should come off easily thanks to the generous greasing. Return the paper and meringue to the pan. Whisk the double cream until thick but still soft and spread over the base. Store in the fridge until you’re ready to serve.
- Remove the cream-covered pudding from the fridge.
- Thickly slice the strawberries and toss with the 2 teaspoons of caster sugar and allow them to sit for 5 minutes to release their juices.
- Scoop out the seeds and pulp of two of the passionfruit and gently swirl them over the cream. Scatter the blueberries and sliced strawberries over the passionfruit cream, drizzling any strawberry juice over the top. Scoop out the seeds and pulp of the remaining two passionfruit over the top of the berries.
- Carefully transfer the meringue to a large chopping board (again, lift by using the edges of the baking paper). Using a sharp knife, slice the pudding into 12 squares (3 x 4 sections) and arrange on a serving platter. Enjoy!