Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
Yield: serves 6
- 2 cups flour
- 2 tsp. baking powder
- Pinch salt
- 1 cup shredded fresh beef suet (see Skinny On Suet)
- 1⁄4 cup raisins
- 1⁄2 cup light brown sugar
- Pinch ground cloves
- Pinch ground cinnamon
- Pinch ground ginger
- Juice of 1⁄2 lemon
- 4 tbsp. butter, cut into small pieces
- 1 tbsp. clotted cream or whipped cream (optional)
- 3 large tart apples, such as granny smith
- Sift flour, baking powder, and salt together into a large bowl. Add suet and, with a wooden spoon, stir in just enough cold water (about 1⁄2 cup) to hold dough together. Shape about a third of the dough into a ball, then shape remaining dough into a larger ball. Wrap both balls of dough in plastic wrap and refrigerate for at least 1 hour.
- Peel, core, and slice apples, then place in a large bowl and toss well with raisins, brown sugar, cloves, cinnamon, ginger, and lemon juice. Grease a 5-cup ovenproof bowl or pudding basin. On a lightly floured work surface, roll out larger ball into a 12″ round, then ease into bowl, pressing to fit snugly. Spoon in apple filling and dot with butter.
- On a floured work surface, roll out remaining dough into a 7″ round and place on top of filling. Dampen edges with water and pinch crust together with your fingers to seal. Cover loosely with a 9″ piece of aluminum foil (allowing room for pudding to expand) and tie in place with kitchen string.
- Place bowl in a large pot. Add enough water to come halfway up side of bowl. Cover and simmer over medium heat for 3 hours. Remove bowl, cool slightly, then remove foil. Invert pudding onto a platter. Serve warm in individual bowls with additional brown sugar and cream, if desired.