Sheba wrote:

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Dumpling or Yorkshire Pudding lilly ?

Cheer,

Sheba.

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 Dumpling  thanks  sheba .. the ones that  steam in the pot with the stew .... I tryed to make them but they were bit chewy ...my mum use to make them in winter she also made golden syrup ones

This is the first one I've found so far.   It's for Dumplings to go with Irish Stew.

Dumplings for Stew.

Ingreds:-   2 Cups sifted flour.     1 1/4 Teaspoons Baking Powder.

                  3/4 Teaspoon Salt.     1 Tab'spoon Butter.

                  about 2/3 cup Milk.

Method:-     Sift dry ingreds. together.  Cut in Butter.  Add Milk to make a soft Dough.

                   Turn onto a floured Board and roll 1/2 inch thick.          Cut into small

                    squares, drop into hot liquid, cover closely and cook 20 minutes. 

                    Makes 12.

Hope this is the right one, but will keep looking.

Cheers,

Sheba.

This one might be the right one.  It's from one of my Mother's recipe books.  Don't know the year.  It's an Aerophos [Flour Brand] book.

Suet Dumplings.

4 Ozs. Self-raising Flour.       2 Ozs. Finely Shredded Beef Suet.

1/4 Level Teaspoon Salt.       Squeeze of Lemon Juice.

1 Level Teaspoon Grated Lemon Rind.        3 Tablespoons Cold Water.

Sift flour and salt, add Lemon Rind and finely shredded Suet.   Mix to a firm Dough

 with Lemon Juice and Cold Water.     Roll into about 6 to 8 balls.     Poach gently

 in a small quantity of liquid in a lidded pan or steam 30-45 minutes.

Serve hot and freshly cooked.  Dumplings may be cooked over Stewed Meat or

Stewed Fruit, care being taken to rest them on semi-solid pieces of food in Pan or

Casserole, not allowing the  Dumpling to be submerged.

Note:-  For a lighter Dumpling use 1 Oz Butter in place of Suet and use milk for

 mixing ; mix to softer Dough and cook 15 to 20 minutes in a littlr liquid or on top

 of a Casserole mixture.

There are 7 variations.  Bacon, Parsley, Carrot, Spiced, Date, Candied Lemon, or

Apple Suet.

Will post them if you want.

Cheers,

Sheba.

Jim I always wondered what that was when I heard it on the telly mate.

Thats sooo funny Jim but sadly its spot on mate.

Last time I used Lard, was about 1996.  I have [somewhere] a Ginger Steamed Pudding recipe that uses it, and if you substitute Butter or Marge for the Lard, the Pudding is just not anywhere near as nice.  The difference is very noticable.

Cheers,

Sheba. 

You can buy lard in any of the major supermarkets too.  Mind you I haven't seen it in Aldi though

I bought some lard from Coles is S.A. about eighteen months ago. It was in a container a bit like a one Lt milk carton.

I wanted just once more and for old times sake to cook some chips just like Mum did in the good old days. Yep i am sure it was about eighteen months ago just six months before my heart attack, yep thats right.

I remember the first time I used an electric stove to make golden syrup dumplings when I was 19. I kept turning the stove up because the light kept going out. Needless to say, the dumplings burned, and when I took the saucepan down to the creek bank to empty it, even the working dogs wouldn't eat them! lol

lol And I can identify with your sister Rip and Rosie - I love dumplings with beef casserole.

My recipe is very simple and it only has 3 ingredients: 1 cup SR flour, rub in 1 tab butter or margarine with fingertips, and then add enough milk to make a soft sticky dough. About 20 minutes before you intend eating the casserole, drop spoonfuls into the casserole, re-cover, and cook for 15 - 20 minutes. Yum! So light and fluffy!

Btw, my cooking skills have improved somewhat over the years since that episode.