Zwieback Apple Pudding Recipe
This is an amazing Puerto Rican Corn Muffins recipe. This delicious muffin is sure to win you some fans. Try this Puerto Rican Corn Muffins if you were looking for a tasty and unique muffin!
Ingredients
4 oz. zwieback, crushed
1/2 teaspoon ground allspice
1 1/2 oz. butter, melted
1 1/2 lb. thick apple puree
1/2 teaspoon ground cinnamon
12 fl. oz. double cream
8 oz. white grapes, coated with egg white and sugar
Directions
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.
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.
