Bedfordshire Clanger

What Goes With It

• Custard for the sweet end
• Peas
• Gravy
• Mustard

How to Make Bedfordshire Clanger

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Mix the flour, suet and salt in a bowl, add the water a splash at a time and bring to a soft dough. Roll to a rectangle about 30 x 25 cm.

   Mark done

2. Mix the bacon, onion, potato and pepper. Mix the apple with the sugar.

   Mark done

3. Spoon the bacon mixture along the left half of the pastry, leaving a 2 cm border. Spoon the apple along the right half. Press a thin pastry strip or a pinch of dough across the middle between the two.

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4. Brush the edges with egg, roll the pastry up from the long edge and pinch the ends closed. Lay it seam side down on a lined tray and brush with egg.

   Mark done

5. Bake for 45 minutes until golden. Rest for 10 minutes, then cut across to serve.

   Mark done Start 45 min timer

A Few Notes

Keep the sweet and savoury ends well separated with a pinched wall of dough.

Cut the potato to 1 cm or smaller, because larger cubes will not cook in time.

Use cold water, and stop mixing as soon as the dough comes together.

Check at 35 minutes and cover with foil if the top is darkening too quickly.

Swaps and Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Keeping What's Left

Keeps in the fridge for up to 2 days wrapped in foil. Reheat at 180°C for 20 minutes. The roll freezes for up to 2 months.

Common Questions

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.