Traditional Bedfordshire Apple Hat

Make a suet pastry with flour and shredded suet.

Line a greased pudding basin with two-thirds of the pastry.

Fill the center with sliced tart cooking apples.

Add sugar and a pinch of ground cloves for spice.

Cover the top with the remaining pastry to form a 'lid'.

Cover the basin with greaseproof paper and foil, tie with string.

Steam in a large pot of water for 1.5 to 2 hours.

Turn out upside down so the pastry dome (the 'hat') encases the apples.

Serve hot with custard or cream.