Return to Content

Forgotten Pudding

Forgotten Pudding
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: 9 servings

A melt-in-the-mouth purple-and-white delight.


  • 5 egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon + 2 teaspoons vanilla
  • cornstarch
  • 1 cup whipping cream
  • 1 quart black raspberries, crushed


Preheat oven to 450 degrees F. Beat egg whites until stiff; add sugar gradually, beating well after each addition. When egg whites are stiff and glossy, beat in cream of tartar, salt, and 1 teaspoon vanilla. Grease and sprinkle cornstarch over a 9x9-inch pan. Spread meringue in pan and set in oven. Immediately turn oven off; let meringue cook 4 hours, untended, then remove from oven. Whip cream until stiff; spread on meringue. Refrigerate 4 hours or more. To serve, cut into squares and top with crushed fruit mixed with remaining 2 teaspoons of vanilla.
Updated Tuesday, June 4th, 2002

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.