( SERVES 4 )
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.
- 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.
Try Peter Gordon's suet dumplings as an alternative - suet gives a lighter and fluffier result.