Bedfordshire Clanger – a delicious recipe with pastry, flour, salt, suet, water, potatoes. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix flour salt and suet together,.
2
stir in enough water to give a light elastic dough knead very lightly until smooth.
3
Roll out to about 1/4 inch thick.
4
Make an oblong and imagine this in two pieces.
5
Cut the potatoes up into cubes, cut ham up into bite size pieces, chop onion quite small, chop up parsley roughly.
6
Put this mixture in the middle of one side of the pastry, sprinkle with pepper.
7
On the other side spread jam quite thickly or a tin of fruit pie filling.
8
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.
9
When the pudding is ready serve the meat and potato half with vegetables. afterwards serve the jam side with custard.
346
kcal
Calories
6
g
Fat
54
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: pastry dough, 8 ounces all-purpose flour, 1/2 teaspoon salt, 4 ounces shredded suet, and more.
Yes, Bedfordshire Clanger falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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