Currant Dumplings
7 personsIngredients
Directions
Prepare
Chop the suet finely.
Mix the suet with the flour.
Add the currants, which should be nicely washed, picked, and dried.
Make the dumplings
Mix the whole to a limp paste with the water (if desired, use milk).
Divide the mixture into 7 or 8 dumplings.
Tie the dumplings in cloths and boil for 1-1/4 hour.
If not using cloth, shape the dumplings into round balls, drop them into boiling water, and stir at first to prevent sticking.
Serve
Serve with a cut lemon, cold butter, and sifted sugar.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Suet (in the method)
- Adds fat that keeps the dumplings tender and rich as they boil.
- Flour (in the method)
- Provides the structure that holds the dumplings together once mixed with water.
- Currants (in the method)
- Add sweetness and a chewy texture throughout the dumplings.
The step that matters
Stirring the dumplings at the start of boiling. Dough skins on the outside of the dumplings can stick to each other or the pan. Stirring gently in the first minutes of boiling keeps them separate while the surface sets.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.