Traditional Hertfordshire Dumplings

Mix together self-raising flour and shredded suet (beef or vegetable).

Add a pinch of salt.

Mix in cold water quickly and lightly to form a soft, spongy dough. Do not overwork.

Shape into small balls about the size of a golf ball.

Drop the dumplings into a boiling stew or stock.

Cover and simmer for 15-20 minutes until they have doubled in size and are light and fluffy.

These are famous for being much lighter than standard suet dumplings.