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.