With Cream
No doubt derives its name from its appearance when baked in a small pudding dish and set on the table whole. The batter rises round the edges and the apples might be supposed to resemble eggs. In hotel service it is but an empty name, and this receipt makes the pudding sufficiently soft and custard like to stand the waiting of a long dinner. 10 ounces of flour. 3 pints of milk. 1/4 pound of butter, melted. 1/4 pound of sugar. 6 eggs. Salt. Apples enough for two three quart pudding pans. A little more sugar and butter to bake them with. Cinnamon or nutmeg. Pare and core the apples, put them in the pans whole. Fill the core holes with sugar and butter; grate nutmeg; allow water enough to wet the pans, then bake with a thick sheet of paper over till done, basting with their syrup occasionally. Then mix the other ingredients to a smooth batter, beat it well; pour over the cooked apples; bake half an hour.
First rate cooking apples small enough to be served entire with the batter round them are most desirable. Cream or cream sauce, or wine or lemon sauce. Pouding a la St. Croix.