Bedfordshire Clanger Recipe, Dissert from England

Bedfordshire Clanger Recipe, Dissert from England -- The Bedfordshire Clanger is one of 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.

Bedfordshire Clanger Recipe, Dissert from England --  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.
Bedfordshire Clanger Recipe, Dissert from England
All Ingredient:
  • 2 tablespoon vegetable oil
  • 2 onions, finely chopped
  • 500 g beef skirt, chopped
  • 1 tin beef consommé
  • 1 tablespoon Worcestershire sauce
  • 2-3 ripe pears, peeled, cored and roughly chopped
  • 300g-350g self raising flour
  • 1 teaspoon salt
  • 85 g shredded beef suet
  • 60 g butter, chilled and coarsely rated
  • 1 free-range egg
  • 150 ml water

How to Make Bedfordshire Clanger:
  1. First of all Bake for 45 minutes, or until the pastry is golden.Recipe, Street Feasts, Andy Bates
  2. Make the meaty bit of the filling: heat half the vegetable oil in a large heavy-based frying pan and gently cook the onions for two to three minutes until soft and translucent. Remove from the pan and put to one side.
  3. Heat the pan again over a high heat, add the rest of the vegetable oil, season and add the chopped meat. Cook over a high heat for three to four minutes, turning, until evenly browned. Remove the meat from the pan and mix with the onions.
  4. Add the stock to the pan together with the Worcestershire sauce, and boil until you have only two to three tablespoons left, then add the meat and onions back to the pan and cook over a high heat until the sauce has reduced until it is just coating the meat. Remove from the heat and leave to cool.
  5. Preheat the oven to 200C/Gas Mark 6. Meanwhile, make the pastry: mix the flour, salt, suet and grated butter with your fingers into a fine breadcrumb-like consistency. Mix in about 150-160ml water and the beaten egg to form a smooth dough and knead it for a minute. Roll the pastry on a floured table to about 1/2cm thick and cut into rectangles about 12-14cm long by 8cm wide, then brush the edge of the long end with beaten egg. Retain any of the pastry cut-offs.
  6. The Last, 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. Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray and brush with the beaten egg. You can mark one end at this stage so you don't get mixed up between sweet and savoury.

That's the Bedfordshire Clanger recipe we share for you who love to serve this dessert for your beloved family at home. Look forward to our next dissert recipe.

Subscribe to receive free email updates:

0 Response to "Bedfordshire Clanger Recipe, Dissert from England"