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1. Mix the crumbs and sugar together and fry in the hot fat until crisp.
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2. Peel and core the apples and cook them to pulp in a very little water with a good squeeze of lemon juice added, and with sugar to taste.
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3. Put alternate layers of the fried crumb mixture and the apple pulp into a glass dish, finishing with a layer of the crumbs.
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4. When the pudding is quite cold, spread the stiffly whipped cream on top, and sprinkle with the grated chocolate.
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TIP:
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A variant of this recipe calls for alternate layers of the fried crumbs; hot apple puree and raspberry jam, and omits the grated chocolate.
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