Chef's Larder Suet Dumpling Mix 3.5kg

Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Vegetable Suet (Palm Oil, Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sunflower Oil, Antioxidant (Calcium Sulphate)), Raising Agents (Sodium Bicarbonate, Monocalcium Phosphate), Salt

For allergens, including Cereals containing Gluten, see ingredients in bold.

May also contain Soya.

Storage

Usage

Cooking Instructions 1kg Suet dumpling mix 450ml Cold water 3.5kg Suet dumpling mix 1575ml Cold water Step 1 Weigh out the required quantity of mix into a mixing bowl and add the correct amount of water. Step 2 Mix on a slow speed for 2 minutes, scrape down the sides. Finally mix for 2 minutes on slow speed. Step 3 Form into balls with floured fingers and cook in a covered stew or casserole for 25-30 minutes or until light and fluffy. For a crustier dumpling, cook uncovered in the oven. All appliances vary, these are guidelines only. Hints & Tips - Ideal to make suet crust pastry on top of traditional steak and kidney pies and puddings. - Why not try jam roly poly: sweeten the pastry mix by adding 75g sugar to each 500g dumpling mix. Roll out into a rectangle, spread liberally with jam, then roll up and either steam or bake. - Add mixed herbs, wholegrain mustard or grated mature cheddar cheese and a pinch of chilli to the dumpling mix to make flavoursome alternatives.