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487:"Clanger: Make a suet paste with a little chopped sage leaf and salt to taste. Roll out and spread with seasoned chopped liver and onion, roll and tie up in a cloth, boil until cooked. Time depends on size. 'alf an' 'alf: Roll out plain suet paste and spread half with jam and the other half with finely chopped potatoes and pork. Roll up and boil in a cloth". C. F. Mackay Brown, "Some Bedfordshire Recipes",
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and enclosed in a suet pastry case, and was usually boiled in a cloth. The etymology of "badger" is unknown, but might relate to a former term for a dealer in flour. "Badger" was widely used in the
Midland counties in the early 19th century to refer to a "cornfactor, mealman, or huckster". The same
228:
work as a midday meal: it has been suggested that the crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers. They could be eaten cold, or warmed by being wrapped in damp newspaper under a brazier. While sometimes associated with the
257:, a method dating from a 1990s revival of the dish by a commercial bakery. The dumpling can be filled with liver and onion, bacon and potatoes, pork and onions, or other meat and vegetables, and flavoured with the garden herb
272:'alf an' 'alf" (half and half), with "clanger" reserved for a savoury version. A 1959 reference also suggests that clangers were usually savoury, stating that the version with a sweet filling in one end was called the
397:"The geographical name is not quite accurate, as clangers in modified form have also been sighted in Bucks, Herts and Cambs, and in Hunts until 1974 when Hunts was abolished". Cotchin, R. "A Monumental Clanger"
280:
where it was supposed to have originated. There is some doubt as to how often a sweet filling was traditionally added in practice, though modern recipes often imitate the folklore by including one.
574:"Clangers made of liver and onion, bacon turn-overs, suet rolls, and apple pies were favourite packed meals, and were often 'het up' on the engine boiler at threshing time".
264:
Usually a savoury dish, clangers were also said to have been prepared with a sweet filling, such as jam or fruit, in one end; this variant is referred to in a
188:. It dates back to at least the 19th century. It is still available at various bakers and served at some cafes, restaurants and local places of interest.
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recorded the phrase "clung dumplings" from
Bedfordshire, citing "clungy" and "clangy" as adjectives meaning heavy or close-textured.
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basic suet dumpling recipe is known by a variety of other names elsewhere in the country; "flitting pudding" is recorded in
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It was traditionally boiled in a cloth like other suet puddings, though some modern recipes use a
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Clangers were historically made by women for their husbands to take to their
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Schofield, Eunice. "Food and
Cooking of the Working Class about 1900",
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boiled suet dumpling (traditional); baked pastry (some modern recipes)
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217:. Its name may refer to its dense consistency: Wright's 19th-century
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The word "clanger" is related to the dialect term "clung", which
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Transactions of the
Historic Society of Lancashire and Cheshire
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A baked "clanger" featured as a signature bake in episode 8 of
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The Face of
England: A Book of the Shires and Counties
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pastry; liver or meat; potatoes; onions; jam or fruit
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195:glossed as meaning "heavy", in relation to food.
502:"How do you cook a proper Bedfordshire Clanger?"
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253:or other pastry and suggest baking it like a
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596:News from the English Countryside, 1851-1950
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288:A similar dumpling was known in parts of
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504:. Bedfordshire on Sunday. 13 April 2014
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39:Hertfordshire clanger, Trowley dumpling
627:. Belfast: Appletree Press; pp. 28–31
7:
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276:Dumpling after the hamlet in west
14:
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609:Shears, William Sidney (1959).
528:English Cooking: A new approach
125:Ingredients generally used
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50:
34:
377:. Batsford. pp. 190–191.
1:
554:. Random House. p. 358.
375:The Folklore of Hertfordshire
613:. Spring Books. p. 344.
526:Croft-Cooke, Rupert (1960).
203:The clanger is an elongated
373:Jones-Baker, Doris (1977).
109:hot, or ambient temperature
2519:
594:Morsley, Clifford (1983).
576:Meynell, Laurence (1950).
447:English Dialect Dictionary
329:The Great British Bake Off
219:English Dialect Dictionary
2019:
1988:
708:
625:A Little English Cookbook
530:. W H Allen. p. 217.
309:, and "bacon pudding" in
176:and adjacent counties in
26:
2483:Meat and potatoes dishes
2473:Culture in Hertfordshire
2192:Chicken and mushroom pie
651:, Volume 88 (1800), 1259
649:The Gentleman's Magazine
460:Potter, Eleanor (1995).
305:, "dog in blanket" from
2468:Culture in Bedfordshire
2257:Melton Mowbray pork pie
637:Buckingham Bacon Badger
462:Yeomen of the Cotswolds
420:Buckinghamshire Dialect
418:Harman, Horace (1929).
401:, vol. 87 (1982), 45-46
2328:Dickinson & Morris
623:Mashiter, Rosa (1989)
598:. Harrap. p. 259.
491:, vol 10-11 (1966), 20
464:. Images. p. 95.
741:Chicken and dumplings
550:Webb, Andrew (2012).
489:Bedfordshire Magazine
266:Bedfordshire Magazine
158:Hertfordshire clanger
2302:Steak and oyster pie
2297:Steak and kidney pie
2187:Cheese and onion pie
2172:Bedfordshire clanger
2121:Cumberland rum nicky
2106:Bedfordshire clanger
1942:Bedfordshire clanger
422:. S.R. p. 143.
154:Bedfordshire clanger
21:Bedfordshire clanger
2488:British meat dishes
2252:Meat and potato pie
639:, accessed 15-02-18
580:. Hale. p. 68.
268:of the 1960s as an
106:Serving temperature
23:
16:English suet pastry
1891:Silesian dumplings
1620:Borș de burechiușe
664:(1971), v.123, 162
540:Cotchin (1982), 46
321:In popular culture
142:); Bacon Pudding (
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711:List of dumplings
229:hatmakers of the
215:roly-poly pudding
156:(also called the
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1038:Gamja-ongsimi
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303:County Durham
299:
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278:Hertfordshire
275:
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244:
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240:
239:Hertfordshire
236:
232:
227:
222:
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209:
206:
198:
196:
194:
193:Joseph Wright
189:
187:
186:Hertfordshire
183:
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78:Hertfordshire
75:
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57:
54:
46:
42:
38:
30:
25:
2493:Savoury pies
2458:British pies
2403:Wrights Pies
2323:Clark's Pies
2287:Stargazy pie
2171:
2151:Treacle tart
2126:Custard tart
2105:
2101:Banoffee pie
2077:British pies
1941:
1566:Tatar böreği
1485:Central Asia
1389:Bánh bột lọc
1349:Semar mendem
1344:Roti oliebol
1214:Pinsec frito
888:Abacus seeds
746:Crab Rangoon
661:
656:
648:
644:
632:
624:
619:
610:
604:
595:
578:Bedfordshire
577:
570:
551:
545:
536:
527:
506:. Retrieved
496:
488:
461:
454:
446:
419:
398:
393:
374:
328:
327:Series 8 of
324:
287:
265:
263:
248:
226:agricultural
223:
218:
202:
190:
174:Bedfordshire
165:
161:
157:
153:
151:
70:Bedfordshire
2388:Shire Foods
2368:Pieminister
2333:Fray Bentos
2307:Woolton pie
2247:Lamprey pie
2222:Devizes pie
2207:Cottage pie
2146:Rhubarb pie
2141:Pumpkin pie
1881:Schupfnudel
1758:Sacchettoni
1718:Cappelletti
1711:Piedmontese
1660:Matzah ball
1440:Kozhukkatta
1204:Pancit Molo
1003:Xiaolongbao
928:Hujiao bing
908:Cha siu bao
903:Chhau-a-koe
824:Sorrentinos
245:Preparation
199:Description
93:Associated
2498:Sweet pies
2452:Categories
2393:Square Pie
2383:Pukka Pies
2378:Pork Farms
2358:Mr Kipling
2272:Scotch pie
2242:Killie pie
2237:Homity pie
2182:Butter pie
1841:Maultasche
1806:Germknödel
1801:Dampfnudel
1768:Tortelloni
1763:Tortellini
1723:Casoncelli
1702:Agnolotti
1576:North Asia
1561:Shishbarak
1407:South Asia
1397:Curry puff
1374:Vietnamese
1274:Jalangkote
1234:Indonesian
1154:Mont baung
1091:Akashiyaki
943:Lo mai gai
938:Kibi dango
508:2 February
353:References
307:Derbyshire
284:Variations
251:shortcrust
180:, such as
2503:Dumplings
2292:Steak pie
2282:Squab pie
2217:Curry pie
2136:Mince pie
2116:Black bun
2091:Apple pie
1967:Raspeball
1952:Kroppkaka
1947:Cepelinai
1919:Barbajuan
1896:Strapačky
1886:Shlishkes
1846:Mohnnudel
1748:Mezzelune
1728:Casunziei
1630:Colțunași
1625:Chebureki
1518:West Asia
1493:Chuchvara
1369:Cho muang
1289:Kue kochi
1239:Arem-arem
1111:Khuushuur
1083:Songpyeon
1068:Mandu-gwa
1063:Mandu-guk
1053:Jjinppang
1043:Gyeongdan
968:Soon kueh
913:Cifantuan
875:East Asia
839:Caribbean
789:Chapalele
702:Dumplings
311:Berkshire
2343:Ginsters
2262:Pork pie
2232:Game pie
2227:Fish pie
1962:Pitepalt
1851:Pampuchy
1733:Cjarsons
1685:Varenyky
1675:Scovardă
1670:Pirozhki
1650:Kreplach
1556:Sambusak
1541:Khinkali
1379:Bánh bao
1364:Thailand
1319:Nagasari
1294:Kue putu
1264:Chai kue
1184:Empanada
1174:Bibingka
1169:Filipino
1033:Eo-mandu
1013:Zhaliang
988:Tangyuan
953:Qingtuan
852:Pasteles
819:Pantruca
799:Empanada
751:Knoephla
336:See also
211:dumpling
2430:England
2416:Portals
2373:Poole's
2363:Peter's
2348:Higgidy
2267:Pot pie
2160:Savoury
2024:Dim sim
1998:Sambusa
1924:Rissole
1861:Pierogi
1856:Pickert
1836:Kopytka
1811:Halušky
1753:Ravioli
1738:Gnocchi
1665:Pelmeni
1635:Halušky
1584:Pelmeni
1551:Qatayef
1435:Hoentay
1359:Timphan
1339:Risoles
1329:Pangsit
1279:Karipap
1254:Batagor
1244:Bakcang
1149:Burmese
1121:Nikuman
1073:Pyeonsu
1048:Hoppang
1028:Bukkumi
1008:Yau gok
983:Tangbao
923:Har gow
918:Fun guo
893:Bah-oân
883:Chinese
814:Pamonha
809:Nuegado
804:Hallaca
794:Corunda
756:Manapua
449:, p.669
445:Wright
274:Trowley
178:England
168:) is a
166:clanger
95:cuisine
76:; also
2398:Wall's
2177:Bridie
1993:Kenkey
1831:Knödel
1826:Knedle
1821:Kluski
1796:Capuns
1706:Pavese
1589:Pyanse
1546:Kubbeh
1536:Hingel
1475:Yomari
1470:Samosa
1460:Nevryo
1445:Lukhmi
1425:Gujhia
1420:Aushak
1354:Siomay
1334:Pastel
1324:Panada
1309:Lemper
1304:Lemang
1284:Klepon
1259:Burasa
1249:Bakpau
1229:Siopao
1224:Shumai
1219:Samosa
1209:Paowaw
1179:Binaki
1131:Suiton
1078:Sujebi
1023:Korean
1018:Zongzi
998:Wonton
973:Shumai
948:Mantou
933:Jiaozi
847:Ducana
829:Tamale
766:Rivels
558:
468:
426:
381:
315:Sussex
144:Sussex
2084:Sweet
1901:Uszka
1743:Gnudi
1680:Uszka
1655:Mataz
1645:Knish
1531:Gürzə
1526:Gondi
1508:Samsa
1503:Orama
1498:Manti
1450:Modak
1430:Gulha
1393:Other
1314:Lepet
1269:Cilok
1199:Moche
1189:Mache
1126:Oyaki
1106:Gyōza
1101:Dango
1087:Other
1058:Mandu
898:Baozi
342:Pasty
255:pasty
231:Luton
208:crust
172:from
2442:Food
1957:Palt
1866:Pyzy
1455:Momo
1194:Masi
1096:Buuz
556:ISBN
510:2016
466:ISBN
424:ISBN
379:ISBN
313:and
298:sage
259:sage
237:and
205:suet
184:and
170:dish
152:The
129:sage
118:suet
72:,
44:Type
1415:Ada
2454::
963:Sì
586:^
518:^
480:^
438:^
406:^
361:^
332:.
317:.
261:.
241:.
160:,
84:,
80:,
2418::
2062:e
2055:t
2048:v
694:e
687:t
680:v
564:.
512:.
474:.
432:.
387:.
270:"
146:)
88:)
68:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
