6 servings

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

ingredients

  • 2 cups flour
  • 2 teaspoons 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)

directions

Sift the flour, baking powder and salt together into a large bowl. Add the 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 the 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 the apples, then place in a large bowl and toss well with the 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 the larger ball into a 12-inch round, then ease into the bowl, pressing to fit snugly. Spoon in the apple filling and dot with the butter.

On a floured work surface, roll out the remaining dough into a 7-inch round and place on top of the filling. Dampen the edges with water and pinch the crust together with your fingers to seal. Cover loosely with a 9-inch piece of aluminum foil (allowing room for the pudding to expand) and tie in place with kitchen string.

Place the bowl in a large pot. Add enough water to come halfway up the side of the bowl. Cover and simmer over medium heat for 3 hours. Remove the bowl, cool slightly, then remove the foil. Invert the 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.

RecID 6910

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