Bedfordshire Clanger recipe
Andy Bates' old-fashioned clanger wraps chopped beef skirt up in one end, and ripe pears in the other. It's a main and a pudding in one!
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Ingredients
- 2 tbsp vegetable oil
- 2 onions, finely chopped
- 500 g beef skirt, chopped
- 1 tin beef consomme
- 1 tbsp Worcestershire sauce
- 3 ripe pears, peeled, cored and roughly chopped
- 350 g self-raising flour
- 1 tsp salt
- 85 g shredded beef suet
- 60 g butter, chilled and coarsely grated
- 1 free-range egg
- 150 ml water
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