Dumplings

brokenwings

i love dumplings and yet seem to be a total failure when it comes to making them.

i use beef suet usually - but have tried veg - and either way - my dumplings seem to fall to the bottom of the casserole and / or dissintigrate/disappear into the stew or casserole.

anyone have a clue what i am doing so wrong?

culpepper

I dont use suet for my dumplings.Just margarine and flour.I make balls about walnut size.Use self raising flour and they will puff up marvellously.I put them in the stew about 10 minutes before serving it up.

mariauk

brokenwings wrote:

i love dumplings and yet seem to be a total failure when it comes to making them.

i use beef suet usually - but have tried veg - and either way - my dumplings seem to fall to the bottom of the casserole and / or dissintigrate/disappear into the stew or casserole.

anyone have a clue what i am doing so wrong?

Hi

What flour are you using? I normally use half suet to flour I.E 8 oz flour 4 oz suet and self raising flour and a small pinch of salt. Add your water gradually so they aren`t to wet or to dry. Mine are normally slightly sticky when I roll them into balls and add them at the end for about 30 minutes

brokenwings

well i use delias recipe and that is also half suet to sr flour

perhaps i use too little water.
will have to practice more : )

1sttimer_2

I use veg suet, and I could never make them either, but last night's turned out great (I think so anyway as I had no complaints), I didn't have any cos I'm on a diet . I think one of my problems was that I usually make them too big, (try walnut sized as culpepper says) and make sure that your soup/stew is bubbling nicely before putting them in. Mine took about 15/20 minutes.

I used to make my soup in my SC but it never bubbled so I that's another place where I could be going wrong.

squeaky

The Be-Ro book agrees on the 8 oz flour to 4 oz suet but they say to use Self Raising flour.

It works for me.

Absolutely bullet proof!

That mix should make 8 to 12 and they say add for the last 20 minutes or so.

You can also just boil them in water and then serve with jam or syrup or golden syrup... YUM!

brokenwings

bingo!!

i think i make them too big!!
( cause im a greedy guts )

not having stew tomorrow but will make some in water and serve with warmed jam for pudding

thanks all!!

Rikki

You can put syrup or jam at the bottom of a pyrex dish put in the suet mix cover with cling film cook for 3 mins turn out upside down and enjoy.

Or add dates or sultanas to the suet mix and cook as above and serve with butter and demerera sugar.

I can feel a few pound piling on.

brokenwings

rikki

is that cook for three mins in a microwave?

sounds yummy and much cheaper than the tescos sponge puddings i used to buy before i found this board!

squeaky

In that case check out the Old Style Recipe Collection. In the sweets bit there are recipes for microwave sponge puds and microwave suet puds.

Pounds and pounds of them

Rikki

brokenwings wrote:

rikki

is that cook for three mins in a microwave?

sounds yummy and much cheaper than the tescos sponge puddings i used to buy before i found this board!

yep thats just 3 mins which is why it comes with the weight warning. :eek:

Also you can put jam or syrup at the bottom and top with a normal victoria sponge mix on top, cover with cling film and 3 mins later. Turn upside down onto a plate and serve.

For the puddings I prefere the sponge as above.