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Apple Omelette

Peel, core and cut into small dice pieces two very sound apples. Crack eight fresh eggs in a bowl, add a half gill cream, season with a saltspoon salt and a tablespoon sugar. Beat up with a fork for two minutes. Heat a teaspoon butter in a frying pan, add the apples and briskly fry them for five minutes, tossing once in a while; drop in the eggs, mix with a fork for two minutes, let rest for half a minute; fold up the two opposite sides to meet in centre, let rest for one minute, then turn it out on a hot dish; sprinkle two tablespoons sugar and pour a good quarter gill rum over, set fire to the rum and serve.