Potato Dumpling Bake recipe
information
580 calories per serving
ingredients
450 g (1 lb) uncooked potatoes
450 g (1 lb) potatoes, boiled in their skins
salt
generous pinch of grated nutmeg
50 g (2 oz) plain flour
150 ml (1/4 pint) buttermilk
4 tablespoons pork dripping
butter for greasing
3 eggs
150 ml (1/4 pint) single cream
450 g (1 lb) potatoes, boiled in their skins
salt
generous pinch of grated nutmeg
50 g (2 oz) plain flour
150 ml (1/4 pint) buttermilk
4 tablespoons pork dripping
butter for greasing
3 eggs
150 ml (1/4 pint) single cream
method
1. Peel and wash the uncooked potatoes and grate them into a bowl of cold water. Squeeze the grated potato out well in a tea-towel. Peel and grate the cooked potatoes.
2. Mix the cooked and uncooked potato together with a generous sprinkling of salt, the nutmeg, flour and sufficient buttermilk to give a thick mixture.
3. Heat the dripping in a large frying pan. Using a tablespoon dipped in cold water, roughly shape the mixture into dumplings, drop into the hot dripping and brown the underneath. Place the dumplings, brown side down in a buttered ovenproof dish.
4. Beat the eggs with the cream and pour the mixture over the dumplings.
5. Bake in a moderately hot oven (200°C, 400°F, gas 6) for 20-30 minutes.
Serve with: Dandelion Salad, recipe page 46, or cress salad.
2. Mix the cooked and uncooked potato together with a generous sprinkling of salt, the nutmeg, flour and sufficient buttermilk to give a thick mixture.
3. Heat the dripping in a large frying pan. Using a tablespoon dipped in cold water, roughly shape the mixture into dumplings, drop into the hot dripping and brown the underneath. Place the dumplings, brown side down in a buttered ovenproof dish.
4. Beat the eggs with the cream and pour the mixture over the dumplings.
5. Bake in a moderately hot oven (200°C, 400°F, gas 6) for 20-30 minutes.
Serve with: Dandelion Salad, recipe page 46, or cress salad.
serving amount
serves 4
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