This recipe is from Yorkshire Television’s Farmhouse Kitchen book of 1982 and one that Mandy might have served up to the pickets and children. I love it because it’s such a quirky-but-perfect name and also because the recipe is credited to a Mrs Ruth Brooke & Mrs Sheila Powell of Hove and Portslade, Sussex, which is where I live now!
These dumplings used to be served with a good gravy and, like Yorkshire Puddings, before the meat course. The rule was those that ate most puddings could have most meat, a canny way to save meat! They can also be served as a sweet course with golden syrup.
You will need:
100g/4ozs self-raising whole wheat flour
100g/4oz self-raising white flour
100g/4oz shredded suet
¼ teaspoon of salt
7 to 8 tablespoons of milk
Boiling stock or water
Mix dry ingredients and suet
Mix to stiff dough with milk
Take tablespoons of mixture and form into balls
Have ready a saucepan of boiling stock or water in which the dumplings can be submerged
Slip dumplings into pan and boil for 15/20 minutes
Drain well and serve with a good gravy, or golden syrup!