A delicious, sustaining dish of Scandinavian origin, Viking Apple Pudding is the perfect dessert for either a dinner party or a family meal. If zwieback is not available use a dark, dry brown bread.
4 oz. zwieback, crushed
2 teaspoon ground allspice
1 ½ oz. butter, melted
11 lb. thick apple puree
2 teaspoon ground cinnamon
12 fl. oz. double cream
8 white grapes, coated with egg white and sugar
In a medium-sized mixing bowl, combine the crushed zwieback, allspice and butter, beating to mix well. 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 top with the remaining cream. Bring it up into decora-tive 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.
To serve, remove the tin from the refrigerator and remove the pudding from the tin and place it on a serving dish. Serve at once.