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Bedfordshire Clanger




Source of Recipe


the web


Recipe Introduction


This unique complete meal - savoury at one end, sweet at the other - was made for Bedfordshire farm workers to sustain them through long, hard days out in the fields. This boiled suet meal is best eaten hot, with gravy and vegetables with the savoury, and home-made custard with the sweet.




List of Ingredients




Butter - 25g (1 oz)
Onion - 1, finely chopped
Stewing steak - 450g (1 lb), diced
Ox kidney - 110g (4 oz), cleaned, skinned, cored and diced
Salt and freshly ground black pepper
Suet pastry - 450g (1lb)
Cooking apples - 2 large, peeled, cored and diced
Raisins - 75g (2 oz)
Sugar - 2 tbsp



Recipe



Melt the butter in a frying pan and gently brown the onion, steak and kidney. Season well with salt and pepper.

Roll out the suet crust into a rectangle and cut off a thin strip from the shorter side. Place it in the middle to divide the pastry into two equal parts.

On one half, spread the meat mixture. On the other half place the apples, raisins and sugar.

Roll the pastry up gently like a Swiss Roll. Moisten and seal each end.

Wrap the roll loosely in greased foil and place in a large saucepan.

Cover with boiling water and simmer for 1½ hours, adding more water if necessary.

Serve the savoury end first, with vegetables and gravy. Re-wrap the remaining end and keep warm until required, then serve with custard.

Serves 4.