Mrs. Dunlinson's Plate Cakes
British senior art director James Dunlinson got this recipe for traditional plate cakes, which originated in Cumberland, England, from his mother, Julia.
Recipe Summary test
You will need an 8- to 9-inch ovenproof plate, such as an ironstone or stoneware dinner plate. The recipe calls for raspberries and apples, but any summer berries can also be used; the amount of sugar will vary with the tartness.
For gooseberry or currant plate cakes, replacethe fruit in step 1 with 1 1/2cups sugarand 2 pounds (5 cups) either gooseberries(brown stems removed) or whole black currants. Pile sugared fruit onto the plate withthe rolled-out bottom crust. Sprinkle with 1/2cup sugar. Brush the edge of the pastrywith water to seal crust. Continue with step 3 in recipe.