Apple Hat

See the RecipeHugh Palmer

Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.

Apple Hat
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
Yield: serves 6

Ingredients

  • 2 cups flour
  • 2 tsp. baking powder
  • Pinch salt
  • 1 cup shredded fresh beef suet (see Skinny On Suet)
  • 14 cup raisins
  • 12 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.