Clanger

This traditional recipe is both savoury and sweet (the savoury filling is at one end of the clanger and the sweet at the other), which was made for farm labourers especially at harvest time. It comes from the county of Befordshire in England.

Ingredients

Savoury Filling
1 large finely chopped onion
1 heaped teaspoon of mixed herbs
8oz minced pork
1 peeled, cored and diced cooking apple
1 - 2 tablespoons oil
salt
pepper

Sweet Filling
2 peeled, cored and diced eating apples
grated rind and juice of 1 large orange
1oz granulated sugar
4oz any dried fruit

Pastry
12oz suet pastry

Method

Savoury Filling
1 Heat a frying pan on the hob.
2 Pour in 1 tablespoon of oil.
3 Add the onions and cook until softened.
4 Add the minced pork and herbs, cook, stirring constantly for 5 minutes.
5 Add the apple and continue to cook until the meat is browned.
6 Season to taste.
7 Remove the frying pan from the heat and allow to cool completely.

Sweet Filling
1 In a large mixing bowl, mix together all of the ingredients and set aside.

To Make Up
1 Roll the pastry out into 2 x 10" circles on a floured surface.
2 Cut 2 x 10" strips from the left over pastry.
3 Brush the outside of the circle of pastry with water.
4 Brush a line down the centre of the pastry.
5 Attach a strip of pastry down the centre of the pastry.
6 Put half of the cold pork filling into 1 half of each pastry circle.
7 Put half of the apple filling into the other half of the pastry circle.
8 Fold the pastry over the two fillings and seal the edges thoroughly.
9 Sprinkle 2 muslin cloths or clean tea towels with flour.
10 Place a clanger on each of them in the centre.
11 Tie up each clanger with string, leaving air space for expansion.
12 Place the clangers into a saucepan of boiling water and place on the lid.
13 Boil for 1 hour.
14 Remove the clangers from the saucepan and place on a baking tray.
15 Place in a cool oven and allow the clanger to dry.

Serves 2 people.