Suet Dumplings

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • ½ lb. (240 g.) self-raising flour
  • 3 oz. (90

Method

Mix the flour, salt and suet in a bowl and stir in the liquid gradually, making sure that the dough does not become wet and flabby. Shake some flour on a flat surface and roll small balls of dough about 1 inch ( cm.