Flo’s favourite colour was green so I thought I’d start doing tips from her old recipe book in colour!

No photo for this one as I haven’t made them in ages but thought they might be helpful for anyone short on suet and wanting a stew! I guess suet must have been rationed at some point as a meat product. I’m not a big fan of suet full stop so these are much more my thing than traditional dumplings.

When I did make these last, it was to go on top of a lamb stew and I added in some fresh rosemary to the dough. I also put them on top of the stew once they are cooked and sprinkled over a little parmesan and baked it all in the oven for about 6 – 8 minutes at the end.

Ingredients

1/4 lb (115g) plain flour

2 level teaspoons baking powder

Pinch salt

3/4 teacup (140ml) milk

Method

Put on a full kettle to boil

Mix together the flour, baking powder and salt in a mixing bowl and gradually add in the milk to make a soft dough.

Don’t handle too much and roll out very lightly on a floured board to 1/2 inch thick

Using a pastry cutter cut out rounds

Grease a plate and then arrange the dumplings on it, cover and steam for 15 minutes, ensuring the water is boiling continuously