I tried my hand at Mrs. Beeton's Currant Dumplings this week, and I must admit, I was initially skeptical about the suet. But as a modern adaptor, I'm always up for a challenge. I found that chopping the suet finely and mixing it with the flour created a surprisingly light and crumbly texture, reminiscent of a classic shortcrust pastry. The currants added a delightful burst of tartness that cut through the richness of the suet. The real surprise came when I boiled them without a cloth. I was delighted to find that the dumplings held together beautifully, forming a perfect round shape that was both rustic and charming. I served them with a dollop of cold butter, a squeeze of lemon, and a sprinkle of sugar, just as Mrs. Beeton suggested. The combination of flavors was surprisingly refreshing and comforting all at once. The night I served these, my husband said they were "delightful," and I must agree. These dumplings are perfect for the weeknight cook looking to add a touch of vintage charm to their meal rotation. Next time, I might experiment with different dried fruits or even a splash of rum in the dough.