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Dessert

Currant Dumpling

A dough dumpling made with flour, suet, salt, baking powder, currants, and water, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 8,077 recipes. The science ↓

Currant Dumpling

8 dumplings

Ingredients

Directions

Prepare the dough

  1. In a bowl, combine flour, suet, salt, and baking powder.

  2. Wash and pick over the currants, then stir them into the flour mixture.

  3. Moisten the mixture with a little water to form a stiff dough.

Shape and boil

  1. Divide the dough into 8 pieces and roll each into a ball.

  2. Tie each ball in a small floured cloth.

  3. Drop the dumplings into boiling water and boil for 45 minutes.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,077 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Forms the structure of the dough that holds the dumplings together while they boil.
Suet
Adds fat that keeps the dumplings rich and tender as they cook.
Baking powder
Releases gas that helps the dumplings rise and turn light.
Currants
Add sweetness and small pockets of fruit flavour throughout the dough.

The step that matters

Moisten the mixture to a stiff dough. Too much water makes the dough slack, so the dumplings can fall apart or turn soggy in the boiling water. Adding water gradually keeps the dough firm enough to hold its shape inside the cloth.

“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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