6 oz (175g) lamb's liver
7/8 cup (100 g) self-raising flour
2 oz (50g) shredded suet
1 level tsp salt
1 level tsp dried sage
Black pepper
1 egg
1 tbsp water
2 tbsp (1 oz) 25 g beef dripping (fat from roasted meat)
7/8 cup (100 g) self-raising flour
2 oz (50g) shredded suet
1 level tsp salt
1 level tsp dried sage
Black pepper
1 egg
1 tbsp water
2 tbsp (1 oz) 25 g beef dripping (fat from roasted meat)
method
1. Heat the oven to 375°F (190°C) mark 5.
2. Put the flour, suet, sage and freshly ground pepper in a bowl.
3. Cut the liver into thin strips, then dice into small cubes about 1/4 in. (0.6cm) square. Add it to the other ingredients in the bowl.
4. Beat together the egg and water and add to the bowl. Stir together to a stiff mixture.
5. Place a little dripping in the bottom of 8 bun tins and heat in the oven until melted.
6. Divide the dumpling mixture equally between the bun tins (there is no need to smooth the mixture since the dumplings should have a slightly roughened appearance, like rock cakes).
7. Bake in the oven for about 25 minutes or until crisp and lightly browned.
Serve hot.
2. Put the flour, suet, sage and freshly ground pepper in a bowl.
3. Cut the liver into thin strips, then dice into small cubes about 1/4 in. (0.6cm) square. Add it to the other ingredients in the bowl.
4. Beat together the egg and water and add to the bowl. Stir together to a stiff mixture.
5. Place a little dripping in the bottom of 8 bun tins and heat in the oven until melted.
6. Divide the dumpling mixture equally between the bun tins (there is no need to smooth the mixture since the dumplings should have a slightly roughened appearance, like rock cakes).
7. Bake in the oven for about 25 minutes or until crisp and lightly browned.
Serve hot.
serving amount
serves 4
rate this recipe
6.6
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