Dumplings Recipe
Dumplings with Flour, Baking Powder, Suet, Salt and Milk.
INGREDIENTS
8 oz (225g) Flour
1/2 teaspoon Baking Powder
3 oz (75g) Suet
1 level teaspoon Salt
Milk
METHOD
These plain suet dumplings are usually cooked with meat. When wanted as a pudding, they may be mixed with milk, steamed or boiled in a cloth and served with jam or golden syrup. Chop the suet very finely.
Mix together the flour, salt and baking powder. Stir in the suet lightly. When well mixed add enough cold water or milk to make a light soft dough, but it must not be in the least sticky. Form into balls, flour them and cook for 20 minutes, either simmering if meat is used, or in a steamer if required as a pudding.
Serves 4 to 6.
Based on the Dumplings recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).