Oxford Dumplings
- 1 Tbsp sugar
- 3 egg yolks
- 1/2 cup suet, finely chopped
- 1/2 cup currants
- 1 cup flour, sifted
- 1 heaping tsp baking powder
- A little nutmeg
- 1 tsp salt
- 3 egg whites, beaten
Beat the sugar and egg yolks until quite light. Sift the baking powder into the flour. Add the rest of the ingredients in the order given. Flour your hands and shape the mixture into balls the size of an egg. Boil in separate dumpling cloths, well floured inside, for approximately an hour or more. Serve with wine sauce.
Submitted by Jun 22, 2009
15 min
30 min
45 min