8 oz. breadcrumbs
3 oz. brown sugar (demerera)
2 oz. butter or margarine
2 lb. cooking apples
Lemon juice
Sugar to taste
2 oz. grated chocolate
¼ pint double cream
Mix the crumbs and brown sugar together and fry in the hot fat until crisp. Peel and core the apples and cook them to pulp with a good squeeze of lemon juice added, and with sugar to taste. Add a very little water if necessary. Put alternate layers of the fried crumb mixture and the apple pulp into a glass dish, finishing with a layer of the crumbs. When the pudding is quite cold, spread with stiffly whipped cream on top, and sprinkle with grated chocolate.
Good Housekeeping Booklet