|125g / 4½ oz plain flour|
|60g suet (see Cook's Notes below)|
|1 teaspoon baking powder|
|Small amount of water|
See recipe instructions below.
Fresh suet is very difficult to buy now, so this recipe (as do all recent dumpling recipes) use the packet suet (dehydrated) available in supermarkets. It comes in two varieties, traditional suet and vegetarian (or light). We used light but the recipe is the same for both traditional and light.
These dumplings can also be cooked in a slow-cooker in exactly the same manner as described below. Simply turn the slow-cooker to high about twenty minutes before adding the dumplings mixture to the slow cooker meal.
This recipe was written by David Marks.
Mix the water in, adding more water, a tablespoon at a time, until you have a thick dough mixture.
Take off a portion of the dough mixture and form it into a golf ball shape and size with your hands. You should end up with about six balls of dough.
Place the dumplings on top of the casserole / stew, cover with a lid and cook at approximately 150°C / 300°F / Gas Mark 2 for 20 minutes. Allow room for them to expand during cooking.
If not all the dumplings can fit on top of the casserole, the remaining dumplings can be cooked in barely boiling water.
The cooked dumplings are shown on the right. See how they have expanded during cooking, so allow enough room for this.