Bedfordshire Clangers Recipes
BEDFORDSHIRE CLANGERS
These are a handheld pasty-like recipe that have a savoury end and a sweet end (think Cornish pasties with dessert included). They are (obviously) from Bedfordshire, England. They were originally made by Bedfordshire housewives and mothers for their menfolk to take with them into the farm fields, for a quick midday meal. The recipe comes from the coobook for the website "The Great British Kitchen" at http://www.greatbritishkitchen.co.uk/recipebook/index.php. The original recipe called to make one huge clanger that was to serve four, but I've included directions for making four small ones. Times are estimated.
Provided by Halcyon Eve
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To make pastry, combine flour and salt in a bowl. Cut suet into flour until it resembles coarse crumbs. Mix water in with a fork, a bit at a time, until it becomes a soft dough. Wrap in plastic wrap and refrigerate until ready to use.
- Melt butter in pan over medium heat and saute onion, steak, and kidneys (or mushrooms) until onions are soft and meats are browned. Season to taste with salt & pepper.
- Remove pastry from refrigerator. Divide into fourths. Roll each fourth out on lightly floured surface into a rectangle. Cut a strip from a short side and place down the middle of the rectangle to make two sections.
- On one half of each rectangle, spread the meat mixture. On the other half, place the apples, raisins, and sugar.
- Carefully roll up pastry jelly-roll style. Moisten the ends and seal. Wrap loosely in greased foil and place in a large saucepan.
- Cover with boiling water and simmer for 1 1/2 hours. Check water level occasionally, adding additional boiling water as needed.
- May be served hot or at room temperature. You can also make one great one and share it (as the original recipe stated), with gravy and vegetables for the savoury side and a custard sauce for the sweet.
Nutrition Facts : Calories 963.1, Fat 57.9, SaturatedFat 28.8, Cholesterol 209.8, Sodium 1134.7, Carbohydrate 78.4, Fiber 5, Sugar 27.6, Protein 32.5
BEDFORDSHIRE CLANGER
This is a traditional dish made in the Bedfordshire area of England. It is a meal that would be prepared, economizing on energy. Usually served on Monday, when the laundry was being done, leaving mother to wash while the meal cooked.
Provided by Cookiecate
Categories European
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour salt and suet together,.
- stir in enough water to give a light elastic dough knead very lightly until smooth.
- Roll out to about 1/4 inch thick.
- Make an oblong and imagine this in two pieces.
- Cut the potatoes up into cubes, cut ham up into bite size pieces, chop onion quite small, chop up parsley roughly.
- Put this mixture in the middle of one side of the pastry, sprinkle with pepper.
- On the other side spread jam quite thickly or a tin of fruit pie filling.
- Roll up the entire thing as you would a swiss roll. Wrap the entire sausage in foil and steam the pudding for 2 -4 hours depending on the filling.
- When the pudding is ready serve the meat and potato half with vegetables. afterwards serve the jam side with custard.
Nutrition Facts : Calories 557.7, Fat 26.3, SaturatedFat 13.1, Cholesterol 34.8, Sodium 695.7, Carbohydrate 65.5, Fiber 4.2, Sugar 11, Protein 13.9
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