Forgotten Pudding

Preparation info

  • Serves


    • Difficulty


Appears in

Classic Home Desserts

By Richard Sax

Published 1994

  • About

In her spacious but comfortable kitchen in Barrington, Rhode Island, Dorothy McCulloch told me about this pudding, which her mother made for years. “Forgotten” is a good name for it—egg whites are beaten into a meringue, spread gently in a large roasting pan and left overnight in a slow oven. This is similar to Pavlova, but the meringue turns out soft and smooth and is cut into puffy squares.