The Bedfordshire Clanger: A Deliciously Compelling Chronicle
This is a writing sample from Scripted writer Philip Young
By chance, you find yourself in the beautiful English countryside. It's a warm summer evening; the fields are yellow and scorched from the heat. In your hand is a cold pint of cider, and in the distance, the bells of Morris Dancers can be heard as they approach to do what only Morris Dancers can do. Conversation sparks with a few locals; they ask how you are finding this part of the world, then another asks an odd question, 'Have you tried a Clanger yet?
A what? Might be your reply, so let me help with that.
So, we have all heard of the much loved Cornish Pasty, but hidden deep in central England in the county of Bedfordshire is a gem in the crown of English cuisine. It is known as the Bedfordshire Clanger. I doubt you'll see this delight soon in a bakery near you; I doubt you'll even find it without purpose in Bedfordshire. But I'll tell you a little secret about that further down the line.
So what is this oddly titled delight? The Clanger contains a yin and yang within its elongated tube-shaped case. One half has a savoury side made with minced meat and vegetables such as beef, chicken, or pork, mixed with onions, potatoes, and sometimes carrots. The other half is sweet, typically a stewed sweet apple, plum or fruit jam. This would then be baked, giving you the ultimate lunchtime meal deal.
Traditionally made from a suet casing that would lean it more to a dumpling, the modern version sometimes uses shortcrust pastry - the outfit of its Cornish cousin. However, the version we have today is not its beginnings but its evolution.
The Bedfordshire Clanger's origins date back to the 19th century when it was first created as a snack for hard-working and hungry labourers in the fields, a beginning that mirrors the Cornish Pasty. It had a filling of mutton, potatoes, onions, or whatever was left over from dinner the night before; the outer casing was first used to protect the food. Again, much like the ridge of a Cornish Pasty, there to prevent the case from being ruined by dirty hands. Versatility was the key to its success, as it could be eaten hot or cold. In the 1940s, as puddings became more popular and affordable, sweet fillings were introduced, taking the Clanger to another level.
So what about the name? The word comes from the local Bedfordshire dialect word, clung, which translates to heavy. The phrase clung dumplings has also been recorded, again with its usage pointing to Bedfordshire.
So what about the Clanger today? Hidden away within the folklore of the fields once toiled by many a labourer, it managed to maintain a presence within the community of Bedfordshire, acting as a beacon shining a light on a proud local identity. And now it seems to be making a comeback, featured on Bake Off and Jamie and Jimmy's Friday Night Feast, its fillings have evolved to include vegetation curry with mango pudding or pork with sage and cider with an apple, honey and brown sugar dessert. Fancy eh?
Its survival owes a lot to the hat makers of Luton as the fields emptied of workers but mainly to a little baker's shop in Sandy, Bedfordshire. I told you I'd tell you where to find one. For 50 years, the shop Gunn's Bakery has kept the Clanger alive, and credit should be given to them. Without whom, the Clanger might have slipped into the world of English Folklore.
So the next time you find yourself in Bedfordshire, England, make sure to take your place alongside the labourers, hat makers and homemakers who have held the Clanger high before you. Seek out your Clanger and taste a vital piece of English culinary history.
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Hello! I write Blogs, Articles, Product Reviews and Scripts. Excellent Researcher and Copy Editor with an eye for detail. My main areas of expertise are in Food, History, Travel, Popular Culture, and Smart Home Setup/Gadgets. Have an excellent off-the-shelf knowledge of various subjects with a background in the Food Business at the Senior Management level and the Film and TV Industry.
