Bedfordshire clanger

Bedfordshire's answer to the popular Cornish pasty is called Bedfordshire clanger, an old dish dating back to the 19th century. This delicacy originally started as a boiled suet pudding with a savory meat filling on one end and a sweet fruit filling on the other end.

It was a favorite food and a staple of field workers in the 19th century. The word clanger in the name of the dish is believed to refer to the erroneous action of combining sweet and savory fillings in one dish. However, others believe that clanger is derived from the word clang, which means to eat voraciously in Northamptonshire dialect.

The savory part usually consists of gammon and potatoes, while the sweet part should be made with fruit jam or stewed apples. This flavorful pastry is traditionally split in the middle, separating the two fillings in the process. Filling and nutritious, Bedfordshire clanger is both a wholesome, nutritious meal and a sweet dessert in only one dish.