The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... |
Twitter email Foods of England

Random Page
Magic Menu
Really English?
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee
About ...

Search more than 5,000 pages of Foods of England...

Lowestoft Buttons


Type of spoon dumpling. Plain flour and milk dumplings boiled in water, drained and then fried lightly in butter with breadcrumbs.

Well-known locally, but of unknown origin.

Original Receipt from the Suffolk Local Authorities website '1Suffolk';

Lowestoft Buttons
4 ozs Flour
6 flozs Milk
Salt and black pepper
2 ozs Butter
1 ozs Fresh white breadcrumbs

Sieve the flour into a large bowl.
Make a well in the centre of the flour and gradually pour in the milk, stirring until a thick batter (that will just about drop off a spoon) is formed.
Season to taste.
Drop teaspoons of the batter into a saucepan of fast-boiling water.
Cover the pan and boil for 5 minutes.
Remove the 'buttons'with a slotted spoon and drain well.
Put the 'buttons'on a hot serving dish.
Meanwhile, in a frying pan, melt the butter and stir in the breadcrumbs.
Fry the breadcrumbs until golden in colour.
Sprinkle the breadcrumbs over the 'buttons’.
Serve at once on their own or with a little Melted Butter poured over the top.

Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018