By eatmundo · July 6, 2026
🇬🇧AI-generated imageSame ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Authentic Bedfordshire Clanger. The percentage is the share of ingredients the two recipes have in common.
Boudin Noir aux Pommes: French Blood Sausage with ApplesIn France · same ingredients56%
Himmel un Ääd (Heaven and Earth)In Germany · same ingredients53%
Bratwurst with SauerkrautIn Germany · same ingredients52%
A historic and unique pastry from Bedfordshire, the Clanger is a complete meal in itself, featuring a savoury filling of meat and potatoes at one end and a sweet fruit filling at the other, all encased in a suet-enriched pastry. Traditionally carried by farm labourers, it offers a delightful culinary journey from savoury to sweet in one hand-held package.
According to eatmundo's ingredient comparison, the closest dish to Authentic Bedfordshire Clanger from another cuisine is Boudin Noir aux Pommes (France): the two share 56% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Make the pastry: Sift 280g plain flour into a large bowl. Rub in 70g cold, diced butter and 70g cold, diced lard until the mixture resembles fine breadcrumbs. Gradually add 100ml cold water, mixing with a knife until a dough forms. Knead lightly for a minute, then wrap in cling film and chill for 30 minutes.
- 2
Prepare the savoury filling: In a bowl, combine 220g stewing beef cut into small 1 cm dice (small pieces cook tender in the oven), 150g diced potato and 80g finely chopped onion. Season with ½ teaspoon of salt and ½ teaspoon of black pepper. Mix well to ensure the seasonings are evenly distributed.
- 3
Prepare the sweet filling: In a separate small bowl, combine 120g peeled and diced apple (e.g. Bramley or Granny Smith) with 2 tablespoons of caster sugar and ¼ teaspoon of ground cinnamon. Ensure the apple is well coated.
- 4
Roll and assemble the Clanger: On a lightly floured surface, roll out the chilled pastry into a rectangle 38x25 cm and 5 mm thick. Cut a 3 cm strip off one short end, leaving a 35x25 cm sheet. Lay the strip across the middle of the sheet, parallel to the short ends, and press it down to form a raised pastry wall. Place the savoury filling on one side of the wall and the sweet filling on the other, leaving a 2-3 cm border at the edges.
- 5
Shape the Clanger: Fold one long side of the pastry over the fillings, then bring the other long side over, sealing the edges firmly all around to create a large sausage shape with the fillings inside. Crimp the edges well to prevent any leakage during baking, making sure the savoury and sweet fillings are distinctly separated in the middle with a pastry wall.
- 6
Bake the Clanger: Place the Clanger onto a baking tray lined with baking parchment. Brush the top with a little milk for a golden finish. Bake in a preheated oven at 180°C (350°F / Gas Mark 4) for 50-60 minutes, or until the pastry is deeply golden brown and sounds hollow when tapped.
- 7
Serve: Allow the Clanger to rest for 10-15 minutes before serving. Cut it in half crosswise to reveal the distinct savoury and sweet sections, or simply bite into it from end to end, experiencing the delightful transition of flavours. It’s perfect as a hearty lunch or dinner.
Frequently Asked Questions
What is a Bedfordshire Clanger?
A Bedfordshire Clanger is a hearty pastry roll from Bedfordshire, England, with a savoury meat-filled end and a sweet fruit-filled end. Traditionally made with suet pastry, this version uses a butter and lard pastry. Historically, it served as a portable meal for agricultural workers during their long working days.
Which type of beef cut is best suited for the savory filling of a Bedfordshire Clanger?
For a tender and flavorful savory end, choose a lean, diced stewing beef such as chuck or skirt steak. These cuts break down beautifully within the pastry during baking.
What's the secret to achieving the authentic, robust, and flaky pastry for a Clanger?
The key is using a combination of cold butter and lard for your pastry, as lard provides exceptional flakiness. Avoid overworking the dough to maintain its light texture.
What are the recommended baking temperature and time to ensure a perfectly cooked Bedfordshire Clanger?
Bake the clanger in a preheated oven at 180°C (350°F) for 50-60 minutes, or until the pastry is deep golden brown and both fillings are thoroughly cooked.
How can I ensure the sweet and savory fillings remain distinct and don't mix inside the Clanger?
When assembling, create a raised pastry wall down the center before adding fillings, then carefully fold and crimp the edges tightly to form a clear separation and prevent leakage.
🇬🇧AI-generated image
