Dumplings

Well, it's that time of year again. Kids eczema flaring up with the central heating going on and the cold wet walk to school... But on a more positive note, it's soup, stew and stodgy pudding time of year again!

Wheat free scones always seem to be a bit of a disappointment when I give them a try, so finding dumplings that turned out soft and light was a very welcome surprise.

This made 8 dumplings (but you'll need to find your own stew recipe to put them on. This might be a good place to start if you don't already have a favourite recipe - one with lots of liquid is better for dumplings).

120g Gluten Free Self Raising Flour

1/2 tsp Baking Powder

50g Dairy and Soya Free Spread

Mustard Seeds/Herbs etc

70-80mls Milk Substitute (depending on flour blend used)

Put chopped herbs, mustard (or other flavourings, if using) in a bowl.

 Add flour and baking powder.

Roughly rub in margarine to course bread crumb consistency.

 Add milk substitute string with a knife until starting to come together.

 Knead lightly (add extra flour if needed).

 Divide into 8 and roll into balls.

 Carefully place onto a hot stew.

 Bake for 20mins at 190ºC, with the lid off.