i'm in the process of making a beef and ale stew with blue cheese dumplings, its been in the oven for an hour and ive just checked it to find the dumplings havn't held their round shape, but are sort of falling apart and are very loose and squidgy. does anyone have any idea why??? i used 150g of self raising flour 150g beef suet 140g(approx) stilton did i get the measurements wrong or something? will they become firmer... or disappear completely?!?! if the stew comes out nicely i'd like to make it again in the future so any tips on how to improve my dumplings would be greatly appreciated, thanks!