Bite writer Suzanne Dale makes dumplings quite a lot — her daughter requesting them just recently. Suzanne bases hers on the Edmonds Cookbook recipe with the addition of a beef stock cube, which comes from an older Edmonds Cookbook but no longer features in the current one. So get the stew on, they're delicious.
Ingredients
| 1 ½ cups | Flour (Main) |
| 2 tsp | Baking powder |
| ¼ tsp | Salt |
| ½ | Beef stock cubes |
| 100 g | Butter, softened |
| ½ cup | Milk, approximately |
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Directions
- Sift flour, baking powder and salt into a bowl and crumble in the stock cube. Rub butter into dry ingredients until mixture resembles coarse breadcrumbs. Add enough milk to mix to a soft dough.
- Drop large spoonfuls of dough on top of boiling stew. Cover and cook for 10 minutes or until dumplings are cooked through.
Cook's tip
TryPeter Gordon's suet dumplingsas an alternative - suet gives a lighter and fluffier result.
