Turkish Pudding

This comes from the collection of Lady Clark of Tillypronie (about 1909). It is very good hot, or chilled for an hour in the refrigerator; it can also be frozen in the deep-freeze compartment and served as iced pudding. In a 3-star deep-freeze allow only about an hour, and check after 30 minutes that it is not becoming too hard to eat.

I have no idea why she called it Turkish Pudding: it is a typically English nineteenth-century recipe for a fairly elaborate pudding.


  • 1 large sponge cake in a ring shape
  • 2 glasses white wine
  • 1 lb. (½ k.) cooking apples
  • nutmeg
  • ½ lb. (250 g.) caster sugar
  • 1 oz. (30 g.) butter

For the custard

  • ¼ pint ( dl.) milk
  • ¼ pint ( dl.) double cream
  • 8 egg yolks
  • almond flavouring
  • 8 egg whites for meringue
  • cherries, angelica, chopped crystallized fruits to garnish


Peel, core and quarter the apples and bake them in the butter with half the sugar in a fireproof dish at 400° F., gas mark 6, until quite tender and transparent. If possible, the quarters should just remain separate. Sift a little more sugar and a very little nutmeg over them and allow to cool.

Meanwhile soak the sponge cake in the wine.

Make the custard by beating the yolks of the eggs well and pouring on to them the milk and cream at boiling point, all the time stirring well. Hold above low heat and stir in ½; teaspoon almond flavouring just as it begins to thicken, and go on stirring till it is of the consistency of thick cream. Allow the custard to cool, and fill the sponge cake with alternate spoonfuls of custard and apple, allowing some of the custard to overflow and pour down the sides a little. Whisk the egg whites and remaining sugar to hold a peak. Pour all over the pudding. Allow to ‘dry’ a few minutes in the warming drawer and decorate with cherries, chopped crystallized fruit, just before serving. Chill, freeze, or serve hot.