This is my second recipe from the Great British Pub playlist and I thought I'd do something really old school and traditional, I hope you enjoy watching and happy cooking! Much love xx
Keith Floyd my HERO!!!! Well done with this one mate what a wonderful version of the Norfolk Dumpling...I've never made suet pastry before it all looked amazingly good to me!!!! Fantastic effort to correct the pastry in the fridge mistake that's the mark of an excellent cook which of course you are Dom!!! Keith would love this of that I am sure 😋👍!!!
Coming from Norwich my Dad along with many others loved Norfolk Dumplings. While I can't even recall even eating one lol. How a super strong tradition from at least 1600s went from being so popular to the fringe in one generation. I do remember my mum making them, and when I mention how Dad loved them she starts telling me the recipe, which I've now noted down.
You’ve done a great job! My former father-in-law (a real Brit) tried making this once and failed miserably! It was, however, quite delicious.Yours is brilliant! You should be very proud! ❤️
I love that you tried something new and shared it with us ! I have never seen this before. Never heard of beef suet before. So how did it taste ? Did you like it ? Would you make it again ?
Hello Sonia, thanks for your lovely comment! I did enjoy it; I think certainly it’s pretty hearty and meat heavy. If I was going to do it again, I’d cook it for longer, to let the onions and beef breakdown more. I’d also incorporate some sort of gravy, that would be nice! Hope you enjoyed 👌🏻
What a spectacular recipe this Norfolk dumpling. Don’t feel bad I keep in my mistakes also I think it’s very important because we learn from our mistakes and show others what not to do. But that flour and beef suet must have made a rich Dough. Love that thick cut bacon you used that you said the town is known for. That is one spectacular presentation
Thanks so much Jeff, I agree it’s important to be transparent for your filming and recipes which I have done here, pleased to know that you like this recipe. The suet made a nice rich dough for sure, it was good! 😊👌🏻
I enjoyed watching this interesting gigantic Norfolk Dumpling! And I really love the old school vibe your blue scale brought in the beginning of the cooking process! My plate is ready if you'd cut the dumpling, Dom 💗
Awe fantastic, I’m so pleased that you liked it and thanks so much for commenting. I do love my blue scales and I think my viewers like them to, thanks a lot, you can have some anytime! 👌🏻😊
This is the coolest dumpling I’ve ever seen Dom!! I want a big bite or three! It’s so interesting and all the flavors are awesome! Glad you learned and gave us all the answers haha
I’ve never ever heard of a Norfolk Dumpling! This was so interesting!! Suet is something I’ve never used before. Loved the blue scale. Just a little boo boo on the dough. No biggie 🥰. I think it turned out spectacular!!!
Thanks a lot, Karen, I know it’s something great regional and I’m pleased that you liked it; thanks for tuning in and watching. I’m pleased you’re doing so well in UA-cam, you deserve it with all of your hard work ☺️👌🏻
This looks delicious..but true Norfolk dumplings are just balls of flour and water.. no fat ..cooked in vegetable water to fill empty bellies and make any meat when it was available go further ...
I think that's the biggest dumpling I've ever seen! Bacon, beef and onion; a match made in heaven! Did you manage to eat all of it?! 😹 A fantastic video, Dom! It's great to see dishes and recipes that are specific to certain areas of a country! It's not something I would have known about otherwise! 😻😻
I remember Floyd 's show very well and I can even remember this episode. There's also another version using mince and bacon. It's god that people are now doing this kind of cooking again. All to many TV chefs passed up good old British recipes in favour of more over seas based styles. It was almost like saying British food is no good.
ok I have passed this tip on before as I have been cooking for many years. Grease and chill your bowl in the fridge then make your pastry and roll it out to a circle about 3 inches bigger than your bowl, now cut one quarter on the dough out of your pastry (it will look like a pac-man} now place it in the chilled bowl sort of cone shape and press on sides of bowl seal edge together by pressing then trim edges if needed and put in fridge while you roll the piece of dough left into a lid shape set aside fill pudding plonk and seal lid then trim cover with pleated lid then steam pudding.
Yes, yes, yes! This is an amazing tip and thanks so much for sharing this, that’s great stuff... I’m hoping that everyone can read this and learn. Tell me though, what is your favourite dumpling? Thanks so much 👌🏻😊
@@DomBill1 well I live in Florida now but grew up in Liverpool till I married so I can’t get suet readily here so I buy on amazon veggie one only and have made my own golden syrup and did a treacle pudding that I loved but everyone was what is this I just told the shut up and eat it 😆
Looks nearly as good as my late nans but thought Norfolk dumplings didn’t have suet? Or is there 2 different ways of making Norfolk dumplings? Then you steam the dumplings on potatoes
Hi Mark, thanks for you comment and I think I have deviated from the original Norfolk Dimpling recipe and used suet. I think you can use suet as well, maybe not as traditional but I think it worked very well! Thanks Mark! 👌🏻😊
Thanks a lot, haha, it’s Suet Pastry. Suet is a fat basically that can be derived from animals, this one was beef suet. A good old fashioned recipe! 👍🏻
This is a good suet pudding..and maybe K.F. once made one in Norfolk 😉 🤣.. but its NOT a Norfolk dumpling ... Norfolk dumplings are balls of flour and water ..no suet ...cooked in the vegetable water.No fat maybe little dripping rubbed in... if there was any to spare from a rabbit or a chicken past egg laying.But dripping was a meal in itself..the kids tea or in a labourers "docky" bag. Dumplings were made to fill bellies and make a little meat go a long way.or to bulk up vegetables if there was no meat. My Gran in Wimbotsham(Norfolk)brought up a five kids on Norfolk dumplings loads of veg from the garden and a little meat if she could afford it or if grandad "found"😉 a rabbit or a pheasant..during the war my mil remembers hiding pheasants( trimmed out by American troops )in the Duke to collect on the way home ...for her mum to cook with (fat free )proper Norfolk dumplings 😅🤣
Hello Patricia, thanks so much for your amazing comment and the level of detail you’ve gone into here. This is really good to know, I was once a novice but I’m learning more everyday, there’s a lot to be said for puddings and pies and I’m exploring this area further. Thanks again. 😊
why didnt you open the dumpling up so we could see inside? Im a norfolk dumpling, and i think i will keep it genuine and unadulterated by leaving the beef out. thanks for remembering us Norfolk folk
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This is my second recipe from the Great British Pub playlist and I thought I'd do something really old school and traditional, I hope you enjoy watching and happy cooking! Much love xx
Love the way he didn't cut this open to show us all how it looked inside.
I know, my bad!
Keith Floyd my HERO!!!! Well done with this one mate what a wonderful version of the Norfolk Dumpling...I've never made suet pastry before it all looked amazingly good to me!!!! Fantastic effort to correct the pastry in the fridge mistake that's the mark of an excellent cook which of course you are Dom!!! Keith would love this of that I am sure 😋👍!!!
Yes Paddy, Keith Floyd is as a real character and a real icon in British cooking... Thanks for checking it out, hope you enjoyed it! 👍🏻👌🏻
Coming from Norwich my Dad along with many others loved Norfolk Dumplings. While I can't even recall even eating one lol.
How a super strong tradition from at least 1600s went from being so popular to the fringe in one generation.
I do remember my mum making them, and when I mention how Dad loved them she starts telling me the recipe, which I've now noted down.
Amazing, thanks for the comment!
You’ve done a great job! My former father-in-law (a real Brit) tried making this once and failed miserably! It was, however, quite delicious.Yours is brilliant! You should be very proud! ❤️
Hahaha, thanks so much; I really appreciate it and thank you for your kind comment, that’s amazing! Pleased that you liked this traditional recipe 👌🏻
Great and well explained recipe. Thanks for sharing. Stay blessed 👍👍👍
Awesome stuff, thanks so much, I really appreciate it! 👍🏻
I love that you tried something new and shared it with us ! I have never seen this before. Never heard of beef suet before. So how did it taste ? Did you like it ? Would you make it again ?
Hello Sonia, thanks for your lovely comment! I did enjoy it; I think certainly it’s pretty hearty and meat heavy. If I was going to do it again, I’d cook it for longer, to let the onions and beef breakdown more. I’d also incorporate some sort of gravy, that would be nice! Hope you enjoyed 👌🏻
13~
Looks yummy 😋 😍 😊 great sharing 👏 👍 😀
Thanks a lot that’s so kind, and I really appreciate your comment! Great stuff. 👌🏻
What a spectacular recipe this Norfolk dumpling. Don’t feel bad I keep in my mistakes also I think it’s very important because we learn from our mistakes and show others what not to do. But that flour and beef suet must have made a rich Dough. Love that thick cut bacon you used that you said the town is known for. That is one spectacular presentation
Thanks so much Jeff, I agree it’s important to be transparent for your filming and recipes which I have done here, pleased to know that you like this recipe. The suet made a nice rich dough for sure, it was good! 😊👌🏻
I enjoyed watching this interesting gigantic Norfolk Dumpling! And I really love the old school vibe your blue scale brought in the beginning of the cooking process! My plate is ready if you'd cut the dumpling, Dom 💗
Awe fantastic, I’m so pleased that you liked it and thanks so much for commenting. I do love my blue scales and I think my viewers like them to, thanks a lot, you can have some anytime! 👌🏻😊
Awesome share
Loved it
Stay connected
Lovely, pleased you liked it and thanks so much for commenting! 👌🏻
This is the coolest dumpling I’ve ever seen Dom!! I want a big bite or three! It’s so interesting and all the flavors are awesome! Glad you learned and gave us all the answers haha
Thanks a lot Melissa, really appreciate your comment; and I’m pleased you liked my Norfolk Dumpling, definitely something a bit different! 👌🏻
I’ve never ever heard of a Norfolk Dumpling! This was so interesting!! Suet is something I’ve never used before. Loved the blue scale. Just a little boo boo on the dough. No biggie 🥰. I think it turned out spectacular!!!
Thanks a lot, Karen, I know it’s something great regional and I’m pleased that you liked it; thanks for tuning in and watching. I’m pleased you’re doing so well in UA-cam, you deserve it with all of your hard work ☺️👌🏻
@@DomBill1 aww. Thanks so much Dom. 🥰❤️
This looks delicious..but true Norfolk dumplings are just balls of flour and water.. no fat ..cooked in vegetable water to fill empty bellies and make any meat when it was available go further ...
I think that's the biggest dumpling I've ever seen! Bacon, beef and onion; a match made in heaven! Did you manage to eat all of it?! 😹 A fantastic video, Dom! It's great to see dishes and recipes that are specific to certain areas of a country! It's not something I would have known about otherwise! 😻😻
Thanks a lot, yes it took quite some time to get through, I can ensure you! A very big, heart dish; no messing about! Thanks a lot 👌🏻
This is certainly very tasty, very well made
Awesome, thanks so much, really appreciate it, great stuff! 👌🏻
Big like 3 my dear friend 👍
Thanks so much for your message, that’s amazing stuff; really appreciate it! 👌🏻
It's a streamed pudding,,, try it with chicken, bacon and leek, or steak and kidney with Guinness to enhance the flavour, delicious
This looks so yummy! Tfs hun
Awesome stuff, thanks so much 👌🏻
I remember Floyd 's show very well and I can even remember this episode. There's also another version using mince and bacon. It's god that people are now doing this kind of cooking again. All to many TV chefs passed up good old British recipes in favour of more over seas based styles. It was almost like saying British food is no good.
Thanks a lot, I love Keith
Great recipe my friend 😍
Great, really appreciate and thanks a lot! ☺️
Nice!! Very interesting, reminds me spanish omelette when you flip it. Apart from that is completely different, something I have never seen before.
Haha, yes I agree something really different I think, I’m pleased that you liked it and thanks for watching and commenting! 😊
ok I have passed this tip on before as I have been cooking for many years. Grease and chill your bowl in the fridge then make your pastry and roll it out to a circle about 3 inches bigger than your bowl, now cut one quarter on the dough out of your pastry (it will look like a pac-man} now place it in the chilled bowl sort of cone shape and press on sides of bowl seal edge together by pressing then trim edges if needed and put in fridge while you roll the piece of dough left into a lid shape set aside fill pudding plonk and seal lid then trim cover with pleated lid then steam pudding.
Yes, yes, yes! This is an amazing tip and thanks so much for sharing this, that’s great stuff... I’m hoping that everyone can read this and learn. Tell me though, what is your favourite dumpling? Thanks so much 👌🏻😊
@@DomBill1 well I live in Florida now but grew up in Liverpool till I married so I can’t get suet readily here so I buy on amazon veggie one only and have made my own golden syrup and did a treacle pudding that I loved but everyone was what is this I just told the shut up and eat it 😆
Looks nearly as good as my late nans but thought Norfolk dumplings didn’t have suet? Or is there 2 different ways of making Norfolk dumplings? Then you steam the dumplings on potatoes
Hi Mark, thanks for you comment and I think I have deviated from the original Norfolk Dimpling recipe and used suet. I think you can use suet as well, maybe not as traditional but I think it worked very well! Thanks Mark! 👌🏻😊
there is suet dumpling and ordinary dumpling without suet.
Mistakes are the best way to learn! I had to stop and pause watching for a little while due to a work thing, but excellent job here!
Thanks a lot, really appreciate it, and I agree mistakes are important - a great of learning! 😊
1st to arrive today! 😊
Excellent! What do you think of the video, I’d really value your opinion? 😊
@@DomBill1 I couldn’t understand a word you kept saying and glad you asked. Were you saying “syrup dough”?
Thanks a lot, haha, it’s Suet Pastry. Suet is a fat basically that can be derived from animals, this one was beef suet. A good old fashioned recipe! 👍🏻
@@DomBill1 OH!!!! Thank you!
This is a good suet pudding..and maybe K.F. once made one in Norfolk 😉 🤣.. but its NOT a Norfolk dumpling ... Norfolk dumplings are balls of flour and water ..no suet ...cooked in the vegetable water.No fat maybe little dripping rubbed in... if there was any to spare from a rabbit or a chicken past egg laying.But dripping was a meal in itself..the kids tea or in a labourers "docky" bag. Dumplings were made to fill bellies and make a little meat go a long way.or to bulk up vegetables if there was no meat. My Gran in Wimbotsham(Norfolk)brought up a five kids on Norfolk dumplings loads of veg from the garden and a little meat if she could afford it or if grandad "found"😉 a rabbit or a pheasant..during the war my mil remembers hiding pheasants( trimmed out by American troops )in the Duke to collect on the way home ...for her mum to cook with (fat free )proper Norfolk dumplings 😅🤣
Hello Patricia, thanks so much for your amazing comment and the level of detail you’ve gone into here. This is really good to know, I was once a novice but I’m learning more everyday, there’s a lot to be said for puddings and pies and I’m exploring this area further. Thanks again. 😊
Id love to eat this, looks amazing, but im doing keto 😭
Hahaha fair enough Bradley! This was quite hearty after all... Cheers 👌🏻😊
why didnt you open the dumpling up so we could see inside? Im a norfolk dumpling, and i think i will keep it genuine and unadulterated by leaving the beef out. thanks for remembering us Norfolk folk
I know, I should have Linda, next time hey. Any requests you’d like to see? I’m going to be doing many more pies
That's not a dumpling, it's a steamed pudding
Like15, this is a good save
Nice, exactly. That’s what it’s all about! 👍🏻
It's not a dumpling ! It's a suet pudding !!
Thanks Brian!
Nooooo, you didn't grease the bowl, no stock, no seasoning and you didn't cut it opening to show the result!
Yes, point taken. Fair enough