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Preheat the oven to 375°F (190°C).
Core the apples, leaving a bit of core intact at the bottom.
Score the skin around the middle of the apple horizontally with a knife. Place the apples in a baking dish.
Mix together the butter and sugar until well combined, then add the cinnamon and mix.
Fill the apples with the butter mixture. A piping bag is great for this, but not necessary.
Pour just enough boiling water to cover the bottom of the dish and bake for 1 hour or until they’re nice and soft, but not mushy.
Arrange the baked apples with smoked salmon cornets, buckwheat cakes, and shirred eggs on a tray. For extra authenticity, include black currant conserve, Frank Cooper’s Vintage Oxford mramalade (as it was misspelled on the Titanic's menu), and watercress. Serve it forth.