6 oz self raising flour
Salt and Pepper
2 tsp chopped fresh parsley or 1 teaspoon dried parsley
½ tsp dried mixed herbs
3 oz Atora shredded suet * * *
3 oz smoked Ayrshire bacon rashers, finely chopped * * *

Method:

1.) In a bowl mix the flour and seasoning
2.) Then add the mixed herbs and parsley and mix completely.
3.) Rub in the suet, adding just enough water to make a firm making the dough pliable. Do not over blend.
4.) Fry the bacon but do not make too crisp.
5.) Add the bacon and mix lightly
6.) Mold into 1 1/2” to 2” size balls.

The finished dumplings should then cooked in a saucepan of water at boiling point for approx. 45-50 minutes. Then add to main dish.

Or add it to the stew, soup casserole, etc. approx 45-50 minutes before the end of the cooking time for that dish so it may cook with the main dish adding the Ayrshire bacon flavour.

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