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Suffolk Swimmers


Small dumplings made with bread dough, hence light and floaty. More modern versions are soda-raised.

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

Suffolk Swimmers

Did you know…in Suffolk, dumplings are called 'swimmers' or 'floaters' because they were traditionally made with bread dough, not suet and float rather than sink!

8 oz Plain Flour
½ tsp baking powder
Pinch of Salt

Mix all the dry ingredients together.
Gradually add the milk to form a stiff dough.
Knead into balls and drop the 'swimmers'into boiling water for about 20 minutes.
NB: In Norfolk, the baking powder would be replaced with yeast!

Suet is raw beef or mutton fat and was used a lot in the more traditional recipes. It is mostly made up of saturated fat so not too healthy for those watching their weight. The suet bought in supermarkets is dehydrated fat but there are also vegetarian options available made from other fats such as palm oil.

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