CookEat Recipe
English Steamed Currant and Suet Dumplings
Egg-size steamed sweet dumplings of suet, currants and nutmeg, with lemon sauce.
Method
Steps
Step 1
Beat yolks with sugar. Stir in finely chopped suet, currants, salt and nutmeg; sift flour with baking powder and add.
Step 2
Beat whites stiff and fold into the mixture. Shape loose dumplings about egg size with two spoons and place on a greased steamer tray.
Step 3
Steam over actively simmering water about 20–30 minutes until puffed and a centre reaches 74 °C. Serve hot with optional separate lemon sauce.
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