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Bedfordshire Clanger.

Submitted by Anastasia 11 June 2009

This really does sound strange , but take it from me it works a treat. It is delicious. I first learned about this when I moved here 33 years ago , & have made it many times. It was made like this as the lady of the house took it to the fields to feed the men , & they had dinner , & dessert all in one. The wedge of pastry really does work.



8 ozs Plain flour,4 ozs Suet,Salt & pepper,A little cold water.,Some stewing steak cut small some carrot & some chopped onion. My neighbour uses pieces of bacon instead of stewing steak,Also some jam if you want to make the real traditional meal/.,


Make the pastry , & roll out into an oblong. You will use about 2/3 rds for meat if you make the traditional dish. cut a small piece of pastry , & make a wedge whwre you want the meat to end , &the jam to start.
Spread the meat , carrot, & onion then moisten it slightly with a little gravy or stock. Then put some jam on the remaining pastry. Roll up , & seal the edges with some water.
I grease a piece of parchment or greaseproof paper sprinkle some flour on , & then wrap the clanger in it.
I then use some muslin , a tea towel will do to put the wrapped clanger in , place in boiling water for 2 to 3 hours.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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