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English Ham, Bacon & Mustard Dumplings

A perfect, hearty, winter warmer! Simple to make; preparation time around 45 minutes, cooking time 30-40 minutes. This can be made a couple of days in advance if you are planning to entertain some friends!

English Ham, Bacon & Mustard Dumplings

Ingredients - serves 4-6

For the dumplings

80g beef suet

160g self raising flour

15g veg oil

1 tbsp grain mustard

pinch salt

egg yolks for glazing

warm water

flour for dusting

molden salt

For the Ham

1 cooked gammon - diced into 2 cm cubes

1 swede - peeled and diced into 1cm cubes

1 leek - sliced, washed and left to drain in a colander

2 carrots - peeled, cut in half and sliced into 1cm thick pieces

100g bacon lardons - you can find these on the bacon shelf in your supermarket

6 slices of black pudding - diced into 1cm cubes

1 beef stock pot

1 chicken stock cube

300g milk

150g double cream

vegetable oil for cooking

sherry vinegar



For the dumplings

  • place all of the ingredient into a mixing bowl. Make a well and slowly add warm water to form a sticky dough.

  • Lightly flour a dinner plate.

  • Flour your hands and divide the dough into 8 equal balls

  • Again with floured hands roll the dough into balls

  • Using a pastry brush glaze the balls with egg yolks and set to one side to dry

  • Once dry glaze them with a second coating of egg yolks and lightly sprinkle with molden salt. Leave to one side for use later

For the Ham

  • Heat a large sauce pan and add a splash of vegetable oil. Add the swede and carrot and gently sweat off without allowing the vegetables to colour. Add a splash of water if the pan gets too warm.

  • Add the bacon lardons and continue to cook for 4-5 minutes.

  • Once the veg starts to soften add the leeks and continue to sweat down for 4-5 minutes.

  • Add the diced ham and cover with water. Add both the stocks and bring to the boil. Turn down to simmer and cook for 10 minutes.

  • Add the milk and continue to cook until the vegetables are cooked to your liking.

  • Add the double cream and bring back to the boil for 2 minutes.

  • Turn off the heat.

  • Heat a frying pan and add a splash of vegetable oil - you need this to be quite hot!

  • Add the black pudding and a sprinkling of salt. Fry until the pudding is crisp.

  • Add the pudding the the ham and gently stir.  Taste and correct the sherry vinegar and salt to adjust the seasoning.

  • Pour the ham into a suitable casserole dish and leave to cool.

  • Once cool carefully place the dumplings on top of the ham.

  • Pre heat an oven to 180ºc.

  • Place the casserole into the middle of the oven and cook for 25-35 minutes until the dumplings are golden brown.

  • Serve.


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