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