There is a wonderful poetry to the name of this pudding 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 egg whites as if making meringue, spread on a swiss roll tin (or that's how I make it) and put in an oven which you immediately switch off, leaving the pudding to cook overnight, hence "forgotten". For US cup measures, use the toggle at the top of the ingredients list.