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Bedfordshire Clanger

The Hirshon Bedfordshire Clanger

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  • Total Time: 0 hours


Units Scale
  • Recipe for Suet Crust Pastry:
  • 8 oz self raising flour
  • 8 tbsp cold water
  • 4 oz shredded beef suet
  • Pinch of salt
  • ***
  • Bedfordshire Clanger Savory Filling:
  • 1 small onion
  • 1 clove minced garlic
  • 2 tsp minced thyme leaves
  • 1 tbsp Stonewall Kitchen roasted garlic and onion jam (or use herb or some form of pepper jelly of your choice)
  • 4 oz minced mild ham (you could substitute minced smoked turkey breast meat if you prefer)
  • A dash or two of hot sauce
  • a dash or two of Mushroom Ketchup (preferred) or Worcestershire sauce
  • 1 tsp dried sage, rubbed between the palms
  • 1 small potato
  • 1 tbsp lard (substitute butter or oil if you prefer)
  • Salt and pepper to taste
  • ***
  • Bedfordshire Clanger Sweet Filling Ingredients:
  • 1 Cameo or similar apple
  • 1 Bosc or D’anjou pear
  • 2 tsp sugar
  • 1 tbsp raisins
  • 1 tbsp grated orange zest
  • 1 tsp lemon juice


  1. Mix the suet and self raising flour well together with a pinch of salt then slowly blend in the water and mix together until a firm but soft dough consistency is achieved.
  2. Turn onto a surface which has been dusted lightly with flour and knead gently until the pastry is smooth all over.
  3. Allow to rest in the fridge for at least fifteen minutes before using.
  4. Peel the potato and cut into small dice.
  5. Put in a saucepan with water to cover, bring to the boil and cook for five minutes. Drain into a dish and put on one side for the moment.
  6. Peel the onion and chop into small pieces, mince garlic.
  7. Put the fat in the saucepan and gently sauté the onion until it becomes transparent but not brown, add garlic until just lightly colored.
  8. Add the ham, stir well and cook gently for about 5 minutes.
  9. Remove from the heat and stir in the cooked potatoes and sage. Stir in roasted onion/garlic or herb jelly, mushroom ketchup or Worcestershire, hot sauce and thyme. Season with salt and pepper to taste
  10. Peel and core the apple and pear, then chop them into small pieces. Mix together in a bowl with the raisins, sugar, orange zest and lemon juice.
  11. How to Construct a Bedfordshire Clanger
  12. Ingredients (see above for quantities):
  13. Suet crust pastry
  14. Pork mixture
  15. Sweet apple/pear mixture
  16. 1 beaten egg
  17. 1 tbsp milk or water
  18. Method:
  19. Lightly dust a working surface, cut the suet crust pastry into equal halves and roll each piece out into an oblong about ¼ inch thick.
  20. Cut a piece of the pastry from the shorter edge about ½ inch thick and roll into a sausage shape, keeping the length the same.
  21. Use the rolls of pastry to make a wall to separate the two different fillings by putting the pastry rolls on each larger piece, about a third in from a shorter edge using milk to stick the pastry pieces together.
  22. Divide the pork mixture between each piece of pastry, placing it on the larger side of the wall division.
  23. Divide the apple mixture between each piece of pasty, placing it on the smaller side of the wall division.
  24. Brush the edges of the pastry with the rest of the milk and carefully fold the pastry up, sealing the fillings.
  25. Press the edges firmly so they stick together. Also press firmly down along the wall area so that the division is sealed.
  26. Brush each clanger with the beaten egg and cook in a preheated oven at gas mark 7, 220 C, 425 F for 10 minutes, then reduce the temperature to gas mark 5, 190 C, 375 F for a further 30 minutes.
  27. Serve hot or cold.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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