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Serves 4


1 tbsp. sunflower oil
1 1/2 lbs. boneless pork, cut into 1/2-inch cubes
1 large onion, finely sliced
1 tbsp. cornstarch
4 cups English dry cider
8 oz. baby carrots, halved
2 large tart apples, cored, peeled, and thickly sliced
1 tbsp. curly parsley, finely chopped
1 bay leaf
1 tbsp. fresh rosemary, leaves only
2 tbsp. premade English mustard
2 tbsp. Worcestershire sauce
4 oz. self-raising flour
2 oz. beef suet
2 tbsp. fresh purple sage and thyme, finely chopped
4 tbsp. cold water
3 tbsp. Birds custard powder
4 tbsp. white sugar
2 cups condensed milk
4 bananas, peeled, and thickly sliced
4 tbsp. sweetened, shredded coconut


Preheat oven to 400 F (200 C). Mix cornstarch with a little cider until smooth. Set aside until needed.

Using a deep ovenproof dish, add pork, onion, dry cider, baby carrots, apples, parsley, rosemary, mustard, and Worcestershire sauce. Mix well and cook for 1 hour and 15 minutes.

Follow package directions for the custard using the custard powder, condensed milk, and white sugar. Put remaining condensed milk in a pan and bring to a boil.

Pour milk into custard mixture just before milk is about to boil over the edge of the pan. Be quick and do not leave milk unattended. Stir until thickened. Add banana slices and shredded coconut. Allow to set and chill in fridge until needed.

Five minutes before the end of the stew's cooking time, using a food processor, combine flour, beef suet, purple sage, and thyme. Add 4 tbsp. water. Blend until a dough ball forms. Remove and separate into 8 pieces. Roll pieces into balls and put on top of stew with a bit of space between them. Cook for another 20 minutes or until dumplings have risen. Serve hot with soft bread rolls, followed by bananas and creamy coconut custard as dessert.