Bedfordshire Clanger Recipe

Photo: Sara Harris

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TRADITIONAL BRITISH RECIPE: The Bedfordshire Clanger is a dish from the English county of Bedfordshire, dating back to at least the 19th century.

 

The clanger is an elongated suet crust dumpling similar to a pasty, with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package.

 

It is traditionally steamed but may be baked for robustness. The crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers.

 

The savoury end is traditionally meat with diced potatoes and vegetables (although a filling without meat is also possible), and the sweet end is usually jam, or sweetened apple or other fruit.

 

Traditionally the top of the clanger is scored with a few lines to denote the sweet end.

 

Historically, the Bedfordshire Clanger was made by women for their husbands to take to their agricultural work as a midday meal. The dish is still available at various bakers and served at some hotels, restaurants and local places of interest.

 

A similar, but entirely savoury, dish comes from Buckinghamshire. Known as the Buckinghamshire Bacon Badger, it is made from bacon, potatoes and onions which are enclosed in a pastry case.

 

 

 

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Skill Level:	Time: 60 Minutes
Price:	Makes: 1 Clanger

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Ingredients:

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Conversions

 

 

 

Directions:

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For the Filling:

 

01 - Heat half the Vegetable Oil in a large frying pan and cook the Onions for about 3 minutes or until soft and translucent.

 

02 - Once cooked remove the Onions, place the in a bowl, and set aside.

 

03 - Heat the pan again over a high heat and add the rest of the Vegetable Oil, Season and add the Chopped Meat. Cook over a high heat for about 5 minutes, until evenly browned.

 

04 - Remove the Meat from the pan and mix with Onions.

 

05 - Add the Stock to the pan together with the Worcestershire Sauce, and boil until you have only 3 tablespoons left.

 

06 - Add the Meat and Onions back to the pan and cook over a high heat until the Sauce has reduced to coating the meat. Remove from heat and keep warm.

 

07 - Preheat the oven to 200C / 392F.

 

 

 

For the Pastry:

 

08 - Mix Flour, Salt, Suet and Grated Butter with your fingers into a fine breadcrumb-like consistency.

 

09 - Mix in about 150ml / 5.2oz / 0.66 cup of Water and the beaten Egg to form a smooth dough and knead.

 

10 - Once ready, roll out to 1cm / 0.4in thick.

 

11 - Spoon the Meat Filling in one half and the Pear into the other, using a little piece of moulded spare pastry to separate the two in the centre.

 

12 - Roll the Pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.

 

13 - Bake for 45 minutes, or until the Pastry is golden. Serve hot or warm.

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Written by: Uncut Recipes

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