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Wensleydale Blue Cheese Dumplings

By / August 14th, 2012 / There are currently 2 comments

Ingredients

454g (1lb) self raising flour

100g (4oz) Wensleydale Blue, crumbled

50g (2oz) fresh chopped parsley

100g (4oz) vegetable suet

Salt

145ml (¼ pint) milk

Method

1. Rub suet into flour, add crumbled Wensleydale Blue cheese, salt and parsley.

2. Add milk and shape into 16 dumplings.

3. Either bake individually or simmer in a casserole or hotpot.

2 Comments

  • Lynn-Marie Elliott

    Absolutely fantastic recipe. Easy to follow instructions for method. Will definitely use this recipe again.

    February 4, 2017 at 2:53 pm
  • Ken Smith

    I bought some Wensleydale Blue when we visited last month, I like Shropshire blue too. It’s good to have a rival. Now I’ll have to visit again to restock to try this dumpling recipe….me belly’s rumbling. I”ll have to trade you with our local Lincolnshire plum bread, sausages and Acelet (haslet)

    October 20, 2017 at 8:38 pm