Home › The Principles of Cookery › Suet Dumplings, Sweet

Suet Dumplings, Sweet

Prepare the suet dumplings as in the last recipe. Before putting the suet into the flour, take the necessary quantity of salt, and mix with it a table-spoonful of sugar, a pinch of grated nutmeg or spice, and any flavouring ingredients that may be chosen. Mix all thoroughly together, make the mixture into dough, divide it into balls, and boil as before. A few currants may be added if liked, and instead of sugar a spoonful of treacle may be dissolved in the water. Time to boil the dumplings, half to three-quarters of an hour, according to size. Dumplings made with one pound of flour and half a pound of suet will be sufficient for five or six persons. Probable cost, 8d.