Devonshire dumpling



1 batch of dumpling made with 12 oz of flour and 6 oz of suet

muslin to wrap

extra flour

Make the dumpling and gather into a ball. Scald the muslin with boiling water then drench with flour. Wrap the muslin around the ball and tie up the ends.

Lower into boiling water (you will need a large stock pot for this) and boil for 2 to 3 hours. Serve with a roast with a good gravy, or with syrup.



©colour it green 2009