I had a soup with dumplings the other day and it was such a treat. When I was a child, my mum always made them to "stretch" a stew. I vaguely recall she'd use suet, but these days that's probably ...

Suet is used in traditional boiled ... It is also used to make soft-textured pastry, dumplings, haggis, mincemeat, Christmas pudding, and a rendered fat called tallow. Grate coarsely before ...

For the dumplings, sift the flour, baking powder and salt into a bowl. Add the suet and enough water to form a thick dough. With floured hands, roll spoonfuls of the dough into small balls.

It's also excellent for savory recipes because its distinct flavor adds depth to meat pies and traditional dumplings. Rendered suet is also commonly sold in shredded form or as a solid block ...

For the dumplings Put the self-raising flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre of the mixture and add around 200ml of cold water. The soft, spongy dough ...

After 1½ hours make the dumplings, by placing the flour, salt, suet, parsley, horseradish and egg into a bowl. Mix well and add enough cold water to form a soft dough. The mixture must be soft ...