Oatmeal Dumplings

Serve with boiled fowl, boiled or stewed beef, or great with mince and tatties!

225g (8oz) Hamlyns Scottish Oatmeal
225g (8oz) finely chopped Suet
110g (4oz) finely chopped Onion
Salt and Pepper

Toast the oatmeal lightly in the oven. Mix the suet, onions and toasted oatmeal to a firm dough and season with salt and pepper. Shape into 16-24 balls. Immerse the dumplings in salted water or the cooking liquid and cook for 20-30 minutes