Remains of Suet Dumpling, Toasted
Ingredients
Directions
The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Cut the dumpling into neat slices, half an inch thick.
Toast
Place the slices on a Dutch oven rack and toast them before the fire until hot and lightly browned.
Alternatively, place them in a dripping tin and heat in the oven at 300°F (150°C).
Serve
Serve on a hot dish with treacle or jam.
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.
Explore the science
What each ingredient does
- Suet dumpling
- Provides the main body of the dish, which toasting turns hot and lightly browned.
- Treacle or jam
- Adds sweetness and flavour to the warm dumpling slices when served.
The step that matters
Toasting the slices until lightly browned. Toasting over direct heat or in a hot oven drives surface browning, giving flavour and crispness. Heating too gently leaves the slices warm but pale and soft, so watch them closely as they brown.
“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.
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