* 80 g Shredded suet at room temperature
* 160 g Self raising flour
* A pinch of Ascorbic acid (if available)
* 1 teaspoon Dried Parsley
* A few tablespoon water at room temperature

===Method===
* Add the Parsley, Taste Sensation Well Matured Cheese Powder, Shredded suet and self raining Flour to a bowl
* Gently mix with a spoon to combine
* Using your fingers rub the Flour into the Suet until the flour is no longer 'floury'
* Add a little water at a time until you are able to form the mixture into balls, slightly smaller than ping-Pong balls
* Leave to Rest in a Warm place until you're ready to Bake them
* Add them to the top of a Stew during the final 30 to 40 minutes of cooking at between 180 ° C to 200 ° C

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