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|Place of origin||United Kingdom|
|Region or state||Bedfordshire|
|Main ingredient(s)||suet pastry; meat, potatoes, vegetables; jam, sweetened apple or other fruit|
The Bedfordshire Clanger is a dish from the county of Bedfordshire, in England. It is an elongated suet crust dumpling with a savoury filling at one end and a sweet filling at the other comprising a main course and dessert in one package.
The savoury end is traditionally meat with diced potatoes and vegetables (although a filling without meat is also possible), and the sweet end is usually jam, or sweetened apple or other fruit. Traditionally the top pasty is scored with a few lines to denote the sweet end.
Historically, the Bedfordshire Clanger was made by women for their husbands to take to their agricultural work as a midday meal. The dish is still available at various bakers and served at some hotels, restaurants and local places of interest.
"Dropping a clanger", has made it into the vocabulary in some areas of the UK to express the, (verbal), making of a spectacular mess.
- Mashiter, Rosa (1989) A Little English Cookbook. Belfast: Appletree Press; pp. 28-31
-  Recipe from Bedford, UK
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