Dumplings with golden syrup and thick cream

I’m not one to start diets or new year’s resolutions until the year has got into full swing. Until the daylight increases and the longer days make life a little cheering.

To be honest I still have my Christmas tree fully lit and decorated. For me Christmas and winter cheer carries on until candlemas and the very start of February.

This is still the season for hot thick stews and cottage pies. Stodgy cheap food for warming the bones and helping you forget the winter blues. Something that’s easy on the pocket and is filling.

If we were supposed to be eating salad then it would be growing in the garden. If we were supposed to be dieting at this time of year it would not be so hard and depressing.

So for pudding tonight I treated my dearest to a pudding my mother fed me in the dark days of the 1970’s.

Dumplings with golden syrup and thick cream.

Make a basic dumpling mix of SR flour and suet. 2:1 ratio. Add water to bind. Place in a greased ovenproof dish. Cover and either bake in oven for about 10mins on whatever temperature you’re cooking your dinner. Or microwave for a couple of minutes or steam over whatever you’re cooking on the stove. You’ll know it’s cooked when it rises and is springy to the touch.

Spoon a portion into a bowl cover with syrup and cream. Eat.

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