This is the fifth of our Saturday Recipes.
Lemon Curd Dumplings
These dumplings are better made in small individual moulds to prevent any water getting in to spoil lemon curd centres.
Well grease some small moulds and line with thinly rolled suet paste made with 4oz shredded suet, 8oz flour, salt, and mixed with cold water.
Make a curd filling by well beating 2 eggs and adding 1 teacupful castor sugar, juice and grated rind of 1 large or 2 small lemons and 2ozs melted butter. Whip all together and nearly fill each dumpling. Cover tops with lid of paste. Squeeze the edges together well. Tie over with greased paper and steam for 1ΒΌ hours. Turn out carefully and sift with a little fine sugar and serve hot.
From Mrs R. Cruse, Worcestershire
Read Saturday Recipe No 4 (autumn chicken stew).
Read Saturday Recipe No 3 (Yorkshire parkin).
Read Saturday Recipe No 2 (pheasant in cider).
Read Saturday Recipe No 1 (a relish, a sauce and a chutney).
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