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Ginger Soup with Dumplings

2oz fresh root ginger
4oz self-rising Flour
8oz brown sugar
2oz shredded suet (Shreddo)
30fl oz water
1/4 tsp salt

Slice ginger root thin. Place in saucepan with water and sugar.
Bring to the boil, stirring, then cover and simmer 14-20 mins.
Discard ginger. For the dumplings, gradually add enough cold water
to flour, suet and salt to make a dough that has the consistency
and pliablity of wet clay. Pinch off about 1 Tbs of dough at a
time and roll between palms of hands to make a ball. Place on
waxed paper. Bring soup to boil. Drop dough ball in and cook 10
mins. over medium heat. Serves 6.

Put a scoop of icecream on each serving.

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