- For savoury adaptations of the basic recipe, add herbs such as oregano, savory, and thyme.
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By John H Glen Views 3141 Added Tue Feb 2 2010
This is the classic, basic recipe for the pastry used in traditional roly-poly pudding, boiled and steamed puddings (including savoury puddings), and dumplings.
It isn’t complicated to make good pastry, but a little extra care in your groundwork will turn out mouth-watering results. Even if you have not much time, and want to use shop bought frozen, fresh or a mix, don’t forget the value of an eye-catchi Read More