View cart background image
Free Shipping Over $49

Apple Hat

Source: Saveur Magazine
Recipe Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rate/Review this Recipe

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

Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and travel. Click for details.

Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.