Prepare and Use
Cooking Instructions: 1kg Suet Dumpling Mix / 3.5kg Suet Dumpling Mix. 450ml cold water / 1575ml cold water.
Step 1 Weigh out the required quantity of mix into a mixing bowl and add correct amount of water.
Step 2 Mix on a slow speed for 10 seconds or until dough is formed. Do not over mix.
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. For fan assisted ovens cooking time may need to be reduced.
Hints & Tips Ideal to make suet crust pastry to top traditional steak and kidneys 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 cheese and a pinch of chilli to the dumpling mix to make flavoursome alternatives.