Bedfordshire clangers recipe
The clanger is an elongated suet-crust pudding dating back to at least the 19th century, originally boiled in a cloth but revived by bakeries in the 1990s as an oven-baked pasty-style treat
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Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 6 rashers smoked streaky bacon, chopped
- 1 x 500g pack 10% fat pork mince
- 200g peeled potato, cut into 1cm chunks
- 1 tsp dried sage
- 175ml cider
- 2 tbsp chopped parsley
- 2 cooking apples (about 400g)
- 1 eating apple
- zest and juice of 1⁄2 a lemon
- ½ tsp ground cinnamon
- 30g sultanas
- 1 tbsp cornflour
- 40g light brown sugar
- 750g plain flour, plus extra to dust
- 125g butter, diced
- 150g suet
- beaten egg, to glaze
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