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Apple Pudding

Two peeled and chopped sound apples, two ounces granulated sugar, two eggs, half gill cold milk, two ounces flour, half ounce butter and one teaspoon vanilla essence.

Place the sugar, the yolks of the two eggs, milk, flour and vanilla essence in a bowl; sharply mix with a wooden spoon for five minutes, add the apples and gently mix. Beat up whites of the two eggs to a stiff froth and add to the mixture; lightly stir for half a minute. Lightly butter six individual pudding moulds; evenly divide the preparation into the six moulds, place in a pastry tin, pour in boiling water up to half the height of the moulds and bake in a moderate oven for thirty-five minutes. Remove, unmould and serve with a Sabayon sauce.