 |
This article needs additional citations for verification. (February 2013) |
Bedfordshire Clanger |
|
| Origin | |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Bedfordshire |
| Details | |
| Main ingredient(s) | suet pastry; meat, potatoes, vegetables; jam, sweetened apple or other fruit |
The Bedfordshire Clanger is a dish from the county of Bedfordshire, in England. It is an elongated suet crust dumpling with a savoury filling at one end and a sweet filling at the other comprising a main course and dessert in one package.
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 pasty 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 savoury, dish comes from Buckinghamshire. It is made from bacon, potatoes and onions which are enclosed in a pastry case.[1]
See also [edit]
References [edit]
- ^ Mashiter, Rosa (1989) A Little English Cookbook. Belfast: Appletree Press; pp. 28-31
External links [edit]
 |
This food-related article is a stub. You can help Wikipedia by expanding it. |
 |
This United Kingdom-related article is a stub. You can help Wikipedia by expanding it. |
|
|||||||||||
A portion of the proceeds from advertising on Digplanet goes to supporting Wikipedia.
