Bedfordshire Clanger | Herefordshire Clanger | Trowley Dumpling
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- Опубліковано 23 вер 2024
- This savoury and sweet pastry is a couple of hundred years old and was a way for agricultural workers to take food to work with them. It's a big pastry roll, a bit like a monster sausage roll, with a savoury filling in one end, and a sweet one in the other. In this video my savoury filling is pork and cider, and the sweet one is apple and sultanas. It's all encased in a suet crust pastry and it's delicious! Unlike a Cornish pasty, there are no rules about fillings, so you can play around to your heart's content.
The written recipe is here: keefcooks.com/b...
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Well done Keef, you done a great job there and you're saved from the attack of a soggy Yorkshire Pudding.
The word Banjax means knackered, and that's how I feel sometimes.
I was born 08/12/1966 . I'm starving now. Take care everyone ... Ian (Banjax 66)
Thanks for requesting it!
Greetings from Canada. Had never heard of this (family background is from Lancashire) but it looks amazing. Thank you Banjax for requesting it and Keef for cooking it 😄 I will definitely try it. From a fellow 66er Banjax 😊 (23/11/1966)
Well done as always! I know a bit about British cuisine, but I've not heard of this. Thanks!
You and Mrs. K.C. stay safe and healthy!
I love many older British shows, so had heard of a "Bedford Clanger" and guessed fairly acurately what it was composed of. Just had a friend whose New Zealander husband came to the USA and is working in the middle of nowhere on a huge farm in the midwest. He needs decent meals for being in the field. I remembered the Clanger and am passing this on to her. Thanks for the recipe and the fun video. You and your wife are delightful.
28/3/20. In light of what we are all going through. What a great way to pad out your stores from the kitchen. A great lockdown Clanger. Cheers Albert, down under.
I LOVE clangers, so many ways to fill IT. Great JOB, you are so fun. Love the little figurines by your timer.
Looks wonderful! I like how Mrs KC summed it up: make your favourite thing and put it in pastry. I think I have some suet in the freezer. I might have to try my hand at a clanger! Thanks for the video - so cheering.
Good luck!
What a meal....drooling all over the p c..........Keep safe you lot and if you have a lockdown...bake a batch of scones and enjoy it.....It is official that by the time we all RECOVER from this,we will all be 5 kilos heavier!!!!! Stay safe and all ways think positive!!!!!
You should be on Bake Off! You have such a sweet disposition!
Breakfast, Lunch, or Supper,
That looks and sounds wonderful!
Lovely to see you two, makes me feel I've got up and come over for tea with good friends!
The recipe has been tampered with by today's newer cake shops in sandy near bedford who tampered with the recipe to make more sales sadly. Yes I did mention when I went into the original Bedford shop in the High Street who agreed with me after complaints from other bedford residents. Unfortunately taken over by the other shop I mentioned. If you want an original make it yourself its so easy.
Entertaining as always.
I have never heard of a clanger, and my life is forever changed now that I have! The filling possibilities are endless! If I make a bunch of wee 6 inch rolls, and freeze them... I could have a huge arsenal of delicious ready to go meals. Wow. Thank you for making this video! :D
keep safe owd lad,from the peoples republic of south yorkshire
I started watching your videos a week ago and it all started with a song by the Beatles "Hands Across the Water" Butter Pie! Since I'm from the USA I wasn't sure if there was such a thing as Butter Pie, so low and behold I wound up on your site. I made the butter pie and fell in love, next I made the meat and potato pie and loved that as well. Now it seems I can't get enough of both you and your wife and your recipes!!! Thank you.
Welcome aboard!
Keef is the only person I know who cooks soup in a crust (2:29).
I have actually had New England Chowder in a hollowed-out loaf.
@@Keefcooks -- LOL
Thank you for this 👍👍
great stuff keef keep it up sir
Great video, as usual. I enjoy watching these recipes from across the pond!
Great video mate, you and Mrs KeefCooks take care.
Great
Got hold of some suet live in Santander Spain
My butcher thought I was daft when I asked for it
Oh yes - I had many a fun time with my butcher in Spain, persuading him to let me have the fat (suet) when I bought kidneys. El Inglés Tonto I was.
Hi Keef, I've made a lot of clangers in my time but not one of these, all mine were what you would call 'dropped clangers'. We are in our 20th day of lockdown here in Spain, 1000 euro fines for offenders so I'm filling time with baking, so will add this to my list. Keep safe both of you. Thanks again
I'm sure you'll smash it!
It's possibly similar to other recipes like the Manchester one as people moved around the country years ago picking up ideas but not quite getting it right. They may have tried the basic original idea from us but maybe we got a bit from them. Remember there was no TV or UA-cam then lol. Suet pudding was a cheap filler many years ago.
Never heard of this before Keef. Lovely.
I am so sorry but I have to tell you its not a Bedfordshire clanger. How do I know?. I actually worked in the fields of Bedfordshire with my Nan & great nan where it originated. During the 60s on my holidays. my great nan made me the field lunch of Bedfordshire clanger since created from her early 1900's. The recipe was kept the same when my mum made it too. I was about 10 when I worked with them during the holidays 55 years ago. It's a suet, flour, salt/pepper mix rolled out into a long shape, bacon & onion one side. Put in a divider lenth of suet then jam the other side. Wrap in a cloth boil a couple of hours over boiling water in a steamer. It comes out soft & fluffy, not a hard pastry darker & crispy like a pie or pastie. Too many people think they know or have made their own version thinking its pastry with mince, carrot & onion or some other pie type pasties also putting it in an oven to brown n crispy. What they achieve is a pasties not a proper Bedfordshire clanger. My great nan from the fields of bedfordshire will turn in her grave. I am a recipient of the genuine recipe. To all the other shops in Bedfordshire you are making your own quick version of a pasties to cash in. It's annoying. No no no.
So what went wrong Dave? I haven't seen anything, anywhere, to suggest clangers are steamed in cloths. Have you mentioned this to any shops? BTW, the steamed version seems similar to a Manchester rag pudding - different fillings, obviously: ua-cam.com/video/YqKtxpR15nE/v-deo.html
Truly, I don't recall hearing about this, but it does look good. Cheers, Keef!
That looks like it would keep you going after doing farm work. I like the idea of dessert on one side for some reason
Steak and kidney with rich gravy.
Yum, stay safe mr and Mrs KC.
Fingerbobs, captain pugwash, Mary, mungo and midge and bagpuss. 😆 I have never seen a things like the Bedfordshire Clanger but it looks really good and something my brother would have enjoyed eating when doing his apprenticeship in carpentry.
You never saw The Clangers? You'll find some on UA-cam
@@Keefcooks oh yes I did they lived under dust pan lids 😆😆
Hey keef! This just made my day ❤️❤️❤️
I can't help but think about Pink Floyd's "The Wall". With this dish, you can have your pudding after you eat your meat.
acoow hahaha!
My nan told me the farm works used to put them tn manure pile wrapped in a sack to keep them warm
Yum!
A Exellent way to start my morning thanks Keef you did a amazing job 😁
Clangers? I popped out in '74. Button moon and bagpuss was mine.
In Rhode Island New England we have a very different meaning for clanger! Pronounced Clangah!! yessa
That would be awesome to take on a picnic!
Yes indeed!
There are some parts of Britain that, for me, conjure up nothing in the way of cultural imagery. You and Banjax 66 have just fixed that for me for Bedfordshire!
I have zero knowledge of the county except sometimes driving through it on the A1 and seeing signs for Sandy. Always liked the idea of living in Sandy Beds.
Made the dough today. However adding the full 1 cup of water made the dough quite sticky. Did a second test run and just used about 235ml and it was much easier and dough like. Could be the flour? Great video and thanks for uploading this!
I've Never Heard Of These Will Definately Make them Though 😂
That, I will try.
Apparently a sign of a good clanger is that if you drop it, it won't break apart. wonder if that's where drop a clanger came from.
Hahaa now wouldnt that be just awesome, I think from now on thats how we tell the tale ;)
These certainly wouldn't break if you dropped them.
I'm from Texas! Love your wacky humorous running commentaries! So.... Your biscuits/scones looked tasty but didn't look like biscuits! I think your dough was much too wet, even after you added extra flour. They really are almost always cut round, and the dough is firm enough to pick up easily and place in round pan with sides touching. My grandmothers would be amused at your "high falutin" lamination! They also rarely if ever used butter. (They tended to use the bacon/sausage/mystery grease from the can that sat at the back of the stovetop.) I digress...
Arranged thusly, the biscuits raise much higher. The middle ones are moist and "crustless". After eating biscuits and gravy my whole life.... I've never seen anyone add Lawrys!
Very interesting thanks.
Thanks you! I never heard of this but wow! Do you thing you could use lard? I’m just amazed you brought this piece of history out
You had me going with that photo Keef! Knitted aliens?!? Who knew? Love your video but never heard of that show prior to you. Seems it can be found on UA-cam: ua-cam.com/video/Ok6CoIwcJ-E/v-deo.html
Keef, you started me wondering, is there any real taste difference between Hendo's and Worcester sauce? They have Hendo's in Morrisons and I was wondering whether to buy some. By the way, I like Mrs. KC's new 'do - at least I think it's new, I'm male so she might have had it for months!
I'm not a super-taster, but I can't detect any difference between the two. She's growing her hair to see how long it'll go!
Stay safe mr &mrs Keef
6:47 -- Oops. Not 250 ml (I cup) ; rather, 150 ml (2/3 cup).
However, at 7:38 he added another 100 ml, for a total of 250 ml (1 cup).
Thanks for explaining that - I was too tired!
Clangers:- I am certain my kids (not sure which one) could understand everything they whistled and bleeped. Kept em quiet.
Hi Keef in one of your recipies you say 250g of flour or 2 cups.....in another suet pasty you say 350g of flour or 1and a half cups. which is correct please
Yeah, one cup of flour is 125 grams. So the second one is wrong - 350 grams would be about 3 cups. Sorree.
@@Keefcooks no probs mate keep cooking. love it
A bit like a Stromboli but with sweet and savoury.
Ah but stromboli is bread not pastry
I’d love a shout out for me and your other Aussie viewers We love you
Coming up!
Gotta sort out your focus on the table shots Keef! always focuses on the table not the food :(
Sounds and looks awesome, n when Mrs Keef says oh that pastry! you know its gotta be tried. Next on the list of things to make for my Canadian friends :) They always really enjoy discovering classic English dishes, especially Keef cooks variety ones :) keep up the good work and stay isolated bud.
I know - really screwed up on this one.
Never mind, its all part of the Keef factor. Your a home cook not a chef, and a home streamer not a Hollywood director :)
That looks lovely. Is it not odd to have a fruity site as well?
That's what makes it a clanger
@@Keefcooks thank you. I love to learn. And not/never to old. 😊
Can anyone tell me what the dish between the bangers and mash and the buffalo wings is? It looks good.
Well, looking through all the thumbnails on Keef's website, whilst I can't find one that looks *EXACTLY* like the thumbnail to which I think you might be referring (2nd row, 3rd from left), I found five *SLIGHTLY SIMILAR* thumbnails, as follows:
1. Basil Pesto
2. Bubble and Squeak
3. Chinese-Style Egg Fried Rice
4. Coronation Chicken
5. Mushroom Risotto
Out of those five, I think the most likely one is the Mushroom Risotto, but I'm only guessing.
Hope this helps. 🙂
Good attempt by Christopher, but it's actually tabbouleh. I'll try and find a link in the morning.
@J'Lyssa Graywolf Here's the tabbouleh video: ua-cam.com/video/eFPnWks9h6Y/v-deo.html
@@Keefcooks thank you very much.
Not bad. Put one in and got two back.You giving BOGOFS? lol
in buckinghamshire its called a clanger or bacon badger filling is bacon potato onion ln suet crust and boiled in a cloth its called abadger because when we were poor you would use bacon rind with the bristles looked like a badger
Sounds like they were poor through laziness. Why wouldn't they remove the bristles?
The version you describe is closer to what my old Grandad told me about, he described the clanger pastry casing like a dumpling (the pastry was definitely thick). He didn't mention bristles though!
I will be giving this one ago if I can find the Ingredients, stay safe the both of you :-)
I miss the old hat tipping animation on the intro.
"take your favourite thing and wrap it in pastry, what's not to like"
i took your advice and she slapped me :(
The noise is back 😩
That was 3 years ago. I don't know if you think I do anything about it.
@@Keefcooks omg Keith! I didn’t realise it was so long ago 😂 I thought it was a new video! The actual new ones are fine! I thought it was back. Thank GOD it is any actually back