Chef Mike Darracotts Fresh Strawberry
9 washed cleaned strawberries small to medium size
100 g sifted self - rising flour
50 g suet
4 drop vanilla essence
3 tsp caster sugar
2 tsp of icing sugar
8 tbs of water
4 tbs vegetable oil
1 can of hot custard
In a bowl mix the flour, suet until it appears like crumbs, next add vanilla essence, 1 of the tsp of icing sugar, and the 3 tsp of caster sugar, and water, and mix together, make a firm but workable dough. If a little too wet add a little extra water, or flour if too dry.
Next divide the dough up into 8 balls, cover in cling film and leave to rest in fridge for 15 minutes, after 15 minutes take out dough, put some flour on your work top, and your hands, take a strawberry, and wrap the dough around it, and roll it in your hand until it’s a ball, repeat with the other strawberries, leaving the ninth strawberry for garnish.
Now get a frying pan and cook the balls until they are golden brown, place on plates, Garnish each plate with a ¼ of the remaining strawberry, sprinkle the remaining icing sugar over each dumpling and serve with hot custard.
Serves 4 people
Enjoy chef Mike Darracott