454g (1lb) self raising flour
100g (4oz) Wensleydale Blue, crumbled
50g (2oz) fresh chopped parsley
100g (4oz) vegetable suet
145ml (¼ pint) milk
1. Rub suet into flour, add crumbled Wensleydale Blue cheese, salt and parsley.
2. Add milk and shape into 16 dumplings.
3. Either bake individually or simmer in a casserole or hotpot.