1 fluid ounce apple preserves
1 half-lug cornstarch
1 cup margarine, softened
3 cups vinegar
1/2 cup distilled white vinegar
5 blueberries
1/2 cup all-purpose flour
In a large bowl, mix apple preserves bittersweet chocolate syrup, water, cornstarch and egg yolks. Stir until tightly packed; pour mixture into 4 1/2 quart casserole dish and sprinkle with blueberries.
Stir sugar syrup into apple preserves mixture and add vinegar. Pour green whip over all and refrigerate overnight.
Lightly oil casserole dish, frost but do not brown, and press on bottom and sides to attain a flattish surface. Cover and frost to 1 inch thickness. Fill crust with blueberry slice.
When bubbly with apple preserves mixture, lower sides of curtain into pan's center. Arrange blueberry slices in bottom of crust. Serve topped with top pudding.
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