Bedfordshire Clanger Recipe

The Bedfordshire Clanger is a meal from the county of Bedfordshire, in England. The clanger was generally a suet pudding, with a savoury filling one end and a sweet filling at the other. And in the 19th century, it was a day-to-day staple for employees labouring in the fields.

Historically, the Bedfordshire Clanger was made by ladies for their hubbies to require to their agricultural work as a midday dish.
The meal is still offered at different bakers and served at some hotels, dining establishments and regional locations of interest. The author HE Bates explained the Bedfordshire clanger as "hard as a hog's back, more harder 'n jail bread". The savoury end is typically meat with diced potatoes and veggies (although a filling without meat is likewise possible), and the sweet end is normally jam, or sweetened apple or other fruit. The fillings might likewise be utilized in combination with flaky pastry to make a Cornish pasty.

Ingredients

• 1 tsp dried sage
• 1 small potato
• 1 small onion
• 4 oz minced  ham
• 1 tbsp oil
• Salt and pepper to taste

Directions

1. Peel the potato and cut into little dice.
2. Put in a pan with water to cover, give the boil and cook for 5 minutes.
3. Drain into a meal and put on one side for the minute.
4. Peel the onion and slice into little pieces.
5. Put the oil in the pan and carefully saute the onion till it ends up being not brown however transparent.
6. Include the pork or ham, stir well and prepare carefully for about 5 minutes.
7. Eliminate from the heat and stir in the prepared potatoes and sage.
8. Season with salt and pepper to taste.