Firstly, prepare the syrup dessert.
For the syrup, put water and sugar in a saucepan and stir until sugar is dissolved. If you do not stir, the syrup will be sugared quickly. When the shrup starts boiling, turn down the bottom of the stove a little. Keep boiling at that heat at least 20 minutes more. 5 minutes later, while the shrup is boiling, add lemon juice. If you add lemon juice later then 5 minutes, the syrup will be sugared again.
When the shrup is ready, take up to 5 minutes to rest. In the meantime, take a rectangular pyrex or serving plate and put zwiebacks inside it side by side. Then, slowly hover over the shrup with the help spoon.
On the other hand for pudding, get a deep pot and put milk in it. Then add flour, sugar, corn starch and stir. Take the mixture on stove, and keep stiring until thickened. Try not to turn up the heat of stove. Before taking from the stove, add some butter and vanilla, and stir 1 more minute. Turn off the stove, take up to 5 minutes to rest. Leave it up to room temperature.
For over, put the biscuits in a food processor. Mix until powdered. Sprinkle biscuits onto dessert.
Cover the dessert with a stretch film. Leave it at the refrigerator for 1 night.
Sprinkle grated dark chocolate onto zwieback dessert. Serve cold.
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