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Potato Dumpling Bake

580 calories per serving

ingredients

serves 4
450 g (1 lb) uncooked potatoes
450 g (1 lb) potatoes, boiled in their skins
salt
generous pinch of grated nutmeg
50 g (2 oz) plain flour
150 ml (1/4 pint) buttermilk
4 tablespoons pork dripping
butter for greasing
3 eggs
150 ml (1/4 pint) single cream

method

1. Peel and wash the uncooked potatoes and grate them into a bowl of cold water. Squeeze the grated potato out well in a tea-towel. Peel and grate the cooked potatoes.

2. Mix the cooked and uncooked potato together with a generous sprinkling of salt, the nutmeg, flour and sufficient buttermilk to give a thick mixture.

3. Heat the dripping in a large frying pan. Using a tablespoon dipped in cold water, roughly shape the mixture into dumplings, drop into the hot dripping and brown the underneath. Place the dumplings, brown side down in a buttered ovenproof dish.

4. Beat the eggs with the cream and pour the mixture over the dumplings.

5. Bake in a moderately hot oven (200°C, 400°F, gas 6) for 20-30 minutes.

Serve with: Dandelion Salad, recipe page 46, or cress salad.

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