Bedfordsgire clanger cut open
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The Bedfordshire clanger, also known as the Hertfordshire clanger or Trowley dumpling,[1] is a dish originating in Bedfordshire and its surrounding counties in England.[2]

The clanger is an elongated suet-crust dumpling with a filling of meat and vegetables such as liver and onions,[3] bacon and potatoes,[4] or pork and onions at one end,[5] and a sweet filling at the other. They were made by women during the 19th-century for their husbands to take to their agricultural work as a midday meal.[6] Originally boiled in a cloth, they were revived in the 1990s as an oven-baked pasty-style offering.[7]

The name may refer to the clanger’s dense consistency; the Oxford English Dictionary records the word clungy as meaning “sticky, adhesive”.[8]

See also

  • Rag puddingSavoury dish once popular in the mill towns of northwest England.

References

  1. pp. 190–191
  2.  
  3. p. 68
  4. p. 143
  5. pp. 4VQZB5M|259
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Works cited

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