Oxford Dumplings
- 2 ounces bread, grated
- 4 ounces currants
- 4 ounces suet, finely chopped
- 1 large spoonful flour
- 1 ounce pounded sugar
- Lemon peel, grated
- Allspice
- 3 eggs, separated
- Milk
Mix all of the above ingredients together with the beaten egg yolks and a small amount of milk. Divide into 5 dumplings 1/2 inch thick. Fry to a nice brown in plenty of lard. Serve with white sauce and sifted sugar on them.
Submitted by Sep 14, 2009
15 min
30 min
45 min