Fruit Hat


  • 1 lb. (½ k.) self-raising flour
  • 6–8 oz. (180–240 g.) chopped suet
  • a good pinch of salt
  • cold water

For the filling

  • 1–1¼ lb. (½ k.) fruit: cooking apples, plums, apricots (fresh or dried), cherries, rhubarb, etc.
  • 2–4 oz. (60–120 g.) sugar, depending on tartness of fruit about 3 tablespoons cold water


Prepare the fruit as for stewing.

Sieve the flour and salt into a bowl, add the suet, and mix to a firm dough with water. Grease a 1½-pint (1-l.) pudding basin and line with the dough, leaving a quarter for the top. Fill with fruit and sugar, add the water, and mould the remaining dough into a round the size of the top of the pudding. Damp the edges and fit on to the pudding. Cover with greased paper and steam for 1½–2 hours. Turn out and serve.