Frozen suet dough shaped into small rounds, these are meant for stews and casseroles where they cook in the sauce. Outside steams and sets while the centre stays soft and dense, soaking up gravy as it goes. Plain and familiar, the format is closer to a pantry helper than a standalone side, with just wheat flour, suet, raising agents, and seasoning doing the work. Add them from frozen near the end of cooking so they can rise without breaking down. Compared with other frozen items in the range, these sit in the basic, no-frills part of the lineup. They pair well with beef stew, chicken casserole, or any dish with enough liquid to let them steam properly from the top.
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