Delicious served with traditional beef casserole or with vegetable hotpot

Ingredients

1 lb self raising flour
4oz Blue Wensleydale, crumbled
2oz fresh, chopped parsley
4oz vegetable suet
Pinch of salt
1/4 pint milk

Instructions

1. Rub suet into flour, add crumbled cheese, salt and parsley
2. Add milk and shape into 16 dumplings
3. Either bake individually or simmer in the main course