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can be cooked in plain gently boiling water (rolling boil, not fast) then lifted into casserole, or served on their own with golden syrup (old yorkshire way).
I liked the idea of microwaving them, will give that a try next time.
how about adding some chopped fresh herbs to them for extra flavour?
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ime it's a north eastern thing- the crispy top that is.
when I was a kid we used to have them cooked on their own [like a yorkshire pud] and they went with pork [like yorkshire pudding n roast beef]
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with a real name "Stew" and a user name that sounds like
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I can understand why you may need to diet a bit .... you were predisposed to it.
Mike
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can be cooked in plain gently boiling water (rolling boil, not fast) then lifted into casserole, or served on their own with golden syrup (old yorkshire way).
I liked the idea of microwaving them, will give that a try next time.
how about adding some chopped fresh herbs to them for extra flavour?
Re the herbs. I am a bit lazy and often add a spoonful of Paxo or similar to the mixture. Same with Yorkshire Pud.
Russell
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I drop ours into a stew or casserole depending on if I am cooking on the stove or in the oven.
My Nan used to flatten out dumpling mix into a rough square, then scatter chopped bacon and onion thickly over it, then roll it up and wrap and seal it in tin foil and bake in the oven for about 30 - 45 mins and then serve in thick slices like a savory swiss roll with mash veggies and loads of gravy........... about time to have another go at that myself I think
Tina
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