There’s an internet forum that I frequent, and a while ago, maybe a couple of years back, someone asked for a dumpling recipe. Being a helpful sort, I replied with my mum’s recipe, which makes the most gorgeously light and fluffy dumplings with no suet. The original recipe is hand-written inside the cover of Mum’s well-worn copy of the Dairy Book of Home Cookery (from the 1970s) and it’s also now hand-written inside the cover of my copy (I’ve got the ‘New Edition for the ’90s’!). And it became something of an internet sensation – even now, every time someone mentions making a stew, someone else will inevitably pop up saying ‘Make sure you use Allie’s mum’s dumpling recipe!’
So I thought it was about time these famous dumplings made an appearance on the blog…
My mum’s dumplings
1 cup plain flour
2 tsp baking powder
1/4 tsp salt
1/2 cup milk
2tbsp vegetable oil
Sift dry ingredients into a bowl.
Mix oil and milk in a separate bowl (or Mum always uses a Pyrex jug).
Stir the wet and dry ingredients together until just mixed.
Place dessertspoonfuls into your bubbling stew, cover and simmer for 15-20 minutes.