* '''Filling:'''
* 1 oz dripping
* 2 level teaspoons sugar
* 10 oz stewing beef, cut in 1" pieces
* 8 oz onion, sliced
* 1/8 level teaspoons black pepper
* 2 level teaspoons salt
* ½ level teaspoons ground ginger
* 1 clove
* 1 pint water
* 2 oz dried peas, soaked and cooked
* '''Savoury suet pastry:'''
* 6 oz plain flour
* 1/8 level teaspoons dried sage
* 1/8 levels teaspoons dried thyme
* 1 level teaspoons salt
* 1 small onion, finely grated
* 3 oz shredded suet
* Approx. ¼ pint water to mix

===Method===
* Heat the dripping in a heavy saucepan, add the sugar and stir over a moderate heat until the sugar caramelises
* Add the meat and fry until it is a good brown colour, then add the onions and cook for 5 minutes
* Add the seasoning, spices and water and cook gently until the meat is tender
* Line a greased basin (1.5 pint size) with thirds of pastry and put alternate layers of spicy beef and peas into this, keeping back sufficient gravy for serving
* Cover with remaining pastry, cover the basin with greased paper and steam for 1 ¼ - 1 ½ hours
* Serve hot
===Shelf life===
I have found that packet suet has a limited shelf life once opened. I thought I was unable to make decent dumplings until I threw out what turned out to be rancid suet and made them with a fresh packet!
#dried #onion #beef #peas #onions #thyme #blackpepper #sage #spices #fry #steamed


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