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Apple Hat

Source: Saveur Magazine
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  6 servings
Apple hat, named for its shape when unmolded, is among the especially plentiful and esteemed family of English apple puddings.
RECIPE INGREDIENTS
2 cups flour
2 teaspoon baking powder
Pinch salt
1 cup shredded fresh beef suet (Suet is the solid white fat found around the kidneys and loins to lend richness to pastries.)
3 large tart apples, such as granny smith
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 tablespoons butter, cut into small pieces
1 tablespoons clotted cream or whipped cream (optional)
Apple Hat Recipe at Cooking.com
DIRECTIONS
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-in. 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-in. 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 in. 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.


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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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