Zwieback Apple Pudding
|Zwieback||4 Ounce, crushed|
|Ground allspice||1⁄2 Teaspoon|
|Butter||1 1⁄2 Ounce, melted|
|Apple puree||1 1⁄2 Pound (Thick)|
|Ground cinnamon||1⁄2 Teaspoon|
|Double cream||12 Fluid Ounce|
|White grapes||8 Ounce, coated with egg white and sugar|
In a mixing bowl, combine the zwieback, allspice and butter.
Using one half of the mixture, line the bottom of a medium sized round cake tin with a removable base.
Top with half the apple puree and sprinkle over half the cinnamon.
In a second medium sized mixing bowl, beat the cream, with a wire whisk or rotary beater until it forms stiff peaks.
Spoon about one half of the cream over the apple puree and cinnamon.
Top with the remaining crushed zwieback, apple puree and cinnamon and then with the remaining cream.
Bring it up into decorative swirls with a flat bladed knife.
Arrange the white grapes decoratively over the top of the mixture and chill in the refrigerator for 1 hour.