The Bedfordshire clanger was originally the food of farm labourers. A suet pudding with a meat filling, portable cold or eaten hot on returning home. They were considered affordable, filling and very calorific. As the pudding could be left simmering away all day, ready for the family's evening return, it suited an area where many of the women were employed outside the home in the 19th century.
For centuries hungry fieldworkers all over the county have tucked into their Bedfordshire Clangers as their lunchtime snack. We are very proud to sell Gunns Clangers, they have produced the Bedfordshire Clanger for the last 50 years, maintaining the tradition and supplying the county with a little taste of history.
Like the good old days they are maden using the same ingredients with suet pastry and a combination of savoury and sweet fillings at either end of the clanger.
We of course do a Clanger for all you vegetarians, which is made with vegetarian suet pastry and has mixed vegetables one end and fruit the other...delicious!
New fillings which blend beautifully with the slightly enriched suet pastry. The first clanger contains Beef, which is slowly cooked in herbs and beer with a dessert end of Rhubarb and Custard.
The next Clanger is made using shoulder of Pork again cooked slowly, this time in Sage and Cider. The dessert side is made from Granny Smith apples roasted with honey, butter and brown sugar - just sublime!
The final Clanger (surely all of today's youngsters will love this) is a vegetable Curry comprising garlic, chilli, ginger and a blend of Indian spices roasted with vegetables. Followed by a refreshing Mango dessert end.
So whilst Gunns traditional Clangers have hit the button with thousands over the last century, perhaps these exciting new varieties will help extend the Clanger's popularity well into the next. These modern takes on a classic will help preserve the speciality dish of Bedfordshire for future generations!