I used to make dumplings with suet and they most often turned out like lead. I found this recipe and it is simply no-fail, light and delicious. The photo shows them a little ragged, but a more careful cook would do a better job.
Mix sifted flour, baking powder and salt into a bowl.
Add the margerine and lightly rub together until the combined ingredients resemble breadcrumbs.
Add the milk into the flour mixture and lightly combine with a large spoon taking care not to overwork it or beat in any way. Add perhaps a dessertspoon extra milk if the dough does not seem quite moist enough.
Drop dessertspoon sized scoops of the dough into the casserole which is gently bubbling. You will need a knife to scrape it out.
Lid on the casserole and check after 10 minutes when they should have risen to twice their size.
Leave for a further 10-15 mins and serve.
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 5 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 185.6mg||6 %|
|Potassium 69.5mg||2 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 42.1g|
|Protein 5.9g||8 %|
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Calories per serving: 207
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