Bedfordshire Clanger Recipe | my virgin kitchen
Hey everyone, it's Barry here,
welcome to My VirginKitchen, it's Jimmity James,
Hello. (laughs)
Welcome to my kitchen, Jimmy.
It's nice to be here, man.Do you like it?
It's cool.
We've got the lights, we're in focus,
we're wearing it all smart for you.
Yeah, I just got out of bed, but--
Yeah, nice, pyjamas, argh,
you might remember a while ago,
we did a Custom Clanger tease,
we actually went on aroad trip to Bedford,
where we discovered theBedfordshire Clanger,
which basically, how canyou summarise it, mate?
It was like a pastry sausage roll,
without the sausage.Hm, yeah.
So I'd say old school pastry, with suet.
Suet pastry, you have sweet one side,
And a dam, some of them didn't have dams,
Damn, didn't they?
Damn, they did not.
Oh, I didn't know that.
So yeah and then you've got your sweet
Yeah.at one end.
So basically theseworkers in the olden days
could go down wherever theywork on a farm or whatever
and like they could get a fullmeal in a shaft of pastry.
That's right and I think it came along
from if they dropped it, theywould have had a clanger.
Yeah, that's the phrase,if you're not from the UK,
it's a very old school phrase,if you've done an accident,
like (clattering pan) likethat, you've dropped a clanger.
I've done a clanger.
Stop, Clanger Time.
(upbeat music)
Okay, so first thing you need,
we're gonna have a large bowl
and we're gonna bringtogether the dry ingredients,
so let's look at the suet, first of all,
it looks a little bit like maggots,
you can get vegetarian suet,I'm not sure where that's from,
but it's essentially the fat from kidneys
and apparently it takesa lot longer to melt,
so it makes the pastry a bit lighter
and it gives it a bit more flavour,
self raising flour, bitof seasoning, bit of salt.
- [Jimmy] I like a bit of seasoning.
Yeah, okay
and then this is the bit,
that I absolutely hate with cooking,
I don't know if I've ever toldyou guys this, but butter,
- [Jimmy] I was gonnaget you to do this bit,
'cause you don't like it.I know,
I absolutely detest this feeling,
if you could just rub it,
you've gotta rub the chilledbutter, make sure it's chilled
into the flour with the fat and the salt,
the suet at the bottom,those sort of fatty maggots
effectively going into thebutter, pushing that fat.
(disco music)
I love free labour.
You've done a stonking job there, mate.
It is all combined.
- [Barry] It needs some moisture in there,
so what we're gonna do is get our eggs,
so one whole egg and thenalso this is some cold water.
- [Jimmy] You adding all of it now?
- [Barry] Half of the water,Half.
- [Barry] 100 mils first andthen we just bring it together
and that is basically all theingredients for the dough.
- [Jimmy] That's getting,
that's quite moist now,Quite moist?
- [Jimmy] I think Imight need to get it out,
I don't think I need the bowl anymore.
Oh, but we need to knead.Knead. (laughs)
- [Barry] Next up, we'regonna get some flour,
just dust it down, scatteron the board, knead away,
so the flour's gonna take alittle bit of that moisture out,
are you feeling as onewith the pastry, mate?
- [Jimmy] I'm getting there, yeah.
- [Barry] Yeah, so we can giveit a little bit of a roll,
'cause we need to get a rectangular shape,
a large rectangle tohelp create the clanger.
I'm gonna roll it through,get it nice and even,
keep your rolling pin floured,
It's gotta be about acentimetre, hasn't it?
Yeah, it's getting quite wet, I mean,
- [Jimmy] It's okay.
- [Barry] So I guess we canroll it out a little bit
and then tidy it up,
my fear is that it's tryingto get it off that board.
What I think we're gonna do, Hammers,
is I think we're gonna lift this together,
Yeah.onto a lined tray
and then we'll justdecorate it and cut it,
so it looks all neat, 'causewe've got enough on the end,
so that could be our dam.
That's a good dam.It is, innit?
Right, here's a tray,that I lined last night
for no reason whatsoever.
(upbeat music)
Straight on there,
so what I think is if we just flatten out
just a tiny bit more.
- [Jimmy] You've rolledsuch a beautiful triangle,
rectangle.I've actually gone for...
(laughing)
Looks like a country. (laughs)
- [Jimmy] It looks likethe top of America.
So we're just gonna try and give ourselves
a relatively nice bit, wecan use this to be our dam,
but they're still quite thick,
but I think we're gonnago with that, mate.
That's a centimetre,Yeah.
- [Jimmy] It's about right, innit?
- [Barry] Yeah.
- [Jimmy] I'm just gonnaquickly roll me dam out.
You've done a dam good job there, mate.
Thank you, mate, so all I've done here
is just create a little bit of a dam
with a bit of the leftover pastry
and I'm gonna stick itright in the middle.
- [Barry] Yeah.
- [Jimmy] I guess you could go,
if you like your sweetmore than your savoury,
you could shunt it over slightly.
You could, you could makeit like an 80:20 ratio,
Yeah.
So that is actually gonna be the dam,
that separates the sweetbetween the savoury
and like I say, when wemake ours, if it does split,
that actually might endup tasting pretty good.
Okay, now comes the Custom Clanger step,
so we could come up with anything,
last night, we had amassive debate on WhatsApp
about what we should put onthe savoury and the sweet side
and we came up with steak and cheese
And caramel banoffi apple pie,
(laughing)
that's a mouthful.It is, yeah,
so we'll be really interested to know
what you guys would put inyour sweet and savoury ends
of your Custom Clanger or what James said,
would you go 80:20 or sweet and sweet,
savoury and savoury, let us know,
anyhow, we're gonna crack on
and make the steak and cheese end first.
So we're just gonna warm theoil in the pan first of all,
first goes in our peppers, green peppers
and our chopped onion.
It's a satisfying sound that, isn't it?
That is, innit.
So we're just gonna getit nice and translucent,
start to caramelise and char the onions,
blister the peppers, the garlic,
that's two cloves just chopped up,
season it with salt and your pepper,
so we're just gonna cook this through
for about an extra minute with that heat
and it'll mingle in there.
Smelling good, mate?
- [Jimmy] Smells lovely, man.
- [Barry] Last but notleast, this is some rib eye,
that Jimmy James sliced up for me
in advance of coming here.
- [Jimmy] Mm.
- [Barry] Cook this up now,oh man, are you excited?
- [Jimmy] I'm ready for ClangerTime, hubbabubba. (laughs)
- [Barry] So all we're doingis we're cooking it away
and then what we're doing islike whacking it a little bit
with the spatula just toget in the final threads
and trying to get rid of the moisture
at the bottom of the pan,'cause we don't wanna...
We don't wanna get a soggy bottom.
Soggy bottom.No, don't like that.
- [Barry] So we've basicallyfried off all of that moisture,
it's nice and dry, smellingstonkin', mate, ugh!
It smells good, maybe youcan get it in that Clanger.
Oh, we do, instead of usingprovolone cheese though,
it's quite hard to get hold of,
maybe think of Macaulay Culkinin Provolone, Home Alone?
Home Alone?
Yeah, have you seen that film?
Home Alone With Cheese.
Yeah, Home Alone three: Lost in Cheese.
So what we're gonna dois use half of the cheese
and just get it on there,
just to maybe it bring it together,
so Jimmy, you wanna sprinkle that on?
- [Jimmy] I wanna sprinkle that on.
- [Barry] So this is justsome grated mozzarella,
it kind of acts as a sort of, I dunno,
- [Jimmy] Kind of bindsit together, doesn't it?
- [Barry] Yeah, but hey, oh, look at that,
I love the stringiness,
- [Jimmy] Oh.oh,
so we're just gonna turn this off the heat
and actually remove itfrom the heat source,
just keep it warm, becauseit's gonna warm up in the oven.
We're now moving onto the dessert, mate.
Mm,Sweet side,
Apple banoffi pie.bit like me.
Ah.The sweet side.
So peel up your apples,
hopefully you can do that,
I kind of wish I had mygadget, the old windy one,
'cause we need thempeeled, cored and sliced,
unfortunately the handlefell off it the other day.
Two apples, we're justgonna core those now.
Cor!Cor blimey!
Cor!
Apples are nice and peeled, so..
In we go,Yeah.
How do you want them, mate,
do you want them diced, sliced?
Any way you like, mate.
I feel diced,Diced?
Yeah, you know, like you get apple pies
from a certain fast food restaurant,
that are that, like a Clanger style.
Oh, like McDowells?
Yeah. (laughs)
- [Barry] Nice, big, apply chunks.
- [Jimmy] Like that, or just like?
- [Barry] Yeah--like that, I reckon.
- [Barry] Very nice, makeit your Clanger. (laughs)
My Clanger, Custom Clanger.
Or at least one half anyway.
Yeah, one half.
It's really weird,you've got like the waft
of like steak and cheese over here
and then the smell of freshlysliced apples over there.
Scent of apples in the air.Hm.
Beautiful.
- [Barry] We've got theapples nice and sliced now,
so we're gonna stick those into a bowl,
Banana Man's here. (laughs)
We're gonna mash it up.
We're gonna mash the bananaup for the banoffiness,
so while Jimmy's doing that in that bowl,
we've got the apple here, alittle bit of caster sugar,
sweeten it up, nice,
flour to stop it getting too wet.
- [Jimmy] No soggy bottoms here.
- [Barry] And then alittle bit of cinnamon,
bit on there, just gonna mix that through
and that will go in therewith our mashed banana.
- [Jimmy] Do you likea lumpy mashed banana
or you want it smooth?
- [Barry] I want it Smooth Criminal, mate.
- [Jimmy] Smooth Criminal, woo-hoo.
This flavor's like, it smells amazing.
Like we feel like autumn over here
and like proper likecheesy steak over there.
Alright, it's CustomClanger building time,
Building time?
we've got our steak and cheese ready,
we've got our apple banoffi pie ready,
Let's do it.I'm excited.
Shall we go for a bit of pepper first?
- [Barry] Yeah, bit of pepper.Pepper and cheese.
- [Barry] Oh, yeah.That's it, go on.
- [Barry] Get it on there.Yeah.
Watch that sweet side.Good accuracy, mate,
Yeah.no pepper on that--
Did pretty good there.The dam did its job.
It did,
- [Barry] Cheese in there.damned good job.
(laughing)
There we go.Oh my gosh,
un-Brie-lievable. (laughs)
(laughs) Dude and his meat,I'm watching that dam.
This will kinda hold it there,
I just hope it doesn't bulgeout the sides, (laughs)
but no, looks like we'vegot enough in there.
We'll give it a good wrap.
Ooh, pudding time.
- [Jimmy] Apple first?Apple first,
oh yeah,Oh, dude,
let's hope this dam does its job.
So this is a tin of caramel,but if you haven't got that,
you can use a tin ofcondensed milk, boil that,
just keep the watertopped up for four hours
and you'll wind up with a tin of caramel.
So what happens with the clangeris one end, the sweet end
will actually have somelines scored into it,
so the person eating it knew
which one was the sweet and the savoury
and that's what we're gonna do,
but we just need to finish this off.
Oh, the banana, mate,look at that. (laughs)
So now we join it together.
Just to help seal it andalso we're gonna use it
to give it some golden colour,
but just gonna give it a littleegg wash all the way round
the little border that we've got there.
Should we do this together, mate?
I think one--one big motion, yeah?
- [Jimmy] Yeah.I think it'll stretch.
Yeah,
I think that is a goodlooking clanger.
It is, (laughs) it's a beast.
Egg wash for a little bitof golden colour on there
and also we can seal thoseedges a little bit more.
So the dessert end has score lines in,
so we're doing that right now.
- [Jimmy] Just to let the steam out,
I think three, I think--Yeah, man,
that looks kind of like--you've got the dam.
Like a well know sports brand's logo.
Yeah?
In pastry.
(laughing)
and then we're just gonnajust pierce a few holes
in the pastry to let the steam out,
for when the steak and cheese bakes,
which is happening right now,
it's going into our oven,which has been preheated,
so around 35 to 40 minutes.
(upbeat pop music)
Oh.Check out that.
That looks beautiful.
So we've got a nice, goldenbrown colour on there,
bubbling away while it was in the oven.
What do you think, mate?
I can't wait, mate, I'mjust, just wanna get me fork,
I think the dam looks intact.
It does, nothing's really perished on it,
I love the little gapthere, that was bubbling,
- [Jimmy] The caramel poking out.
you can see our slashmarks and the pierce marks,
now we're doing something alittle bit un-Custom Clangery,
although it is Custom Clangery,
'cause we can do what we want,
a Custom Clanger wouldn'thave icing sugar on it,
gotta make sure we putit on the right end,
but we are gonna drizzlea little bit of that
on the top,Steak and icing.
Steak and icing, yeah, nah.
- [Jimmy] Okay, so we'rejust gonna hold the knife
where we thing the dam is,
so Barry doesn't getany icing on the steak.
- [Barry] Oh man, look atthat, just a little drizzle,
kind of like a strudel effect.
So there we go, icing isdown, are you excited, mate?
I am excited, I wannachop that up right now.
The Custom Clanger iscreated, let's taste it.
- [Jimmy] Let's do it.
- [Barry] We're gonna slicedown the Custom Clanger,
ohh, look at that.
- [Jimmy] Wow!
- [Barry] So we've got the banana,
apple and caramel section there, our dam,
- [Jimmy] It dam well worked.oh yeah,
the cheese, meat, peppersand onions all in there.
- [Jimmy] Are we in the dam?
- [Barry] Oh, in the dam, mate.
- [Jimmy] In the dam.
- [Barry] So we've got asweet and savoury split,
oh yeah.
- [Jimmy] Oh, I can't wait for this.
- [Barry] Let's have a try.
- [Jimmy] Savoury first.Oh, yeah.
Here we go then, mate.
Oh, before we taste this, ifyou're enjoying this recipe,
don't forget to subscribe forregular recipes and food fun.
Ready, mate?Yeah.
Cheers. (laughs)
Look at that.
Oh my word.
I'm speechless.
Kind of like, the first bite reminded me
a bit of a pasty.
Hm,
it's got a pastry that Ionly ever tried once before
and that time was in Bedford.
That is a perfect bake.
Just like when we went there.
It is.So hopefully
you guys can give this one a go,
but we need to have the dessert.
It's quite a savoury pastry, isn't it?
Yeah, it's quite a heavy pastry.
Yeah, it's quite, oh,
the good thing is byputting the icing sugar on,
hopefully it's gonna help the sweetness
of our banoffi apple.
I think the mountain ofcaramel will do that as well.
(laughs) Here we go.
Oh my God.
It's a bit like Christmas.
I was about to say the same thing,
I feel like putting mytinsel round my neck
and my Christmas hat
and just singing like Christmas songs.
Mm, that is phenomenal.
You've gotta give that a try.
That icing sugar as welljust gives it a little edge.
That's very easy to eat.
Hm, yeah, it's goingdown like way too well.
I'm gonna eat the rest off camera totally.
So thanks Jimmy forjoining me in ze kitchen.
No problem, any time.We'll see you again
very soon in here, thanksfor watching, guys,
if you do try it out, do sendpictures @MyVirginKitchen
and I'll see you next time.
Bye.
(upbeat pop music)
Remember that time we went to Bedford to try an actual Bedfordshire clanger recipe, well on the podcast we promised you our custom clanger and here is the recipe... what would be in yours?! ►Subscribe for regular videos http://goo.gl/CbsOCc We'd like to think the great british bake off were inspired by this puff pastry looking treat we discovered on our video, but I doubt it! Bedfordshire clangers have been around for years, a sort of sausage roll with a dam in the middle separating both sweet and savoury ends. Workers would take these out for the day as a 'complete meal' so they could start on the savoury and get to the sweet end, with lines dictating where the sweet end is so no to get confused. The old British phrase 'dropped a clanger' came from if you had literally dropped your clanger (or lunch as the case would be!). Our custom clanger involves banoffee pie mixed with apple and a steak and cheese end! It was simply phenomenal! Give it a go :-) ► Enjoy our videos? Support us on Patreon https://www.patreon.com/mrbarrylewis ► Here's the video of our trip to Bedfordshire, where we tried actual Bedfordshire clangers and chocolate toothpaste https://youtu.be/CUtSrVB-5Vs ► full recipe / write up http://www.barrylewis.net/recipe/custom-clanger/ ► Buy my 2nd cookbook! http://smarturl.it/mrbarrylewis ► Buy my 1st cookbook! http://amzn.to/1lQMx7R ► If you would like to help me translate any of my videos to a different language click here http://www.youtube.com/timedtext_cs_panel?c=UCAzyupPG4vdo8jd9nJ13LAw&tab=2 ►Weekly MyVirginKitchen podcast - Search 'myvirginkitchen' on Soundcloud / iTunes & most other podcast providers. https://soundcloud.com/mrbarrylewis ► Website http://www.barrylewis.net ► Twitter http://www.twitter.com/mrbarrylewis ► Snapchat - 'Myvirginkitchen' ► Facebook http://www.facebook.com/mrbarrylewis ► Instagram http://www.instagram.com/mrbarrylewis ►My other channel https://www.youtube.com/channel/UCd0h13f33ouSAKxMQfabL6A My Virgin Kitchen is a YouTube cooking channel created when I wanted to teach myself how to cook and create a video diary of the journey https://www.youtube.com/user/mrbarrylewis. I have never had a professional lesson & am just your every day chap attempting recipes to inspire you guys to try too. I upload 2 recipe videos per week, but some fun is had too on Sunday when it is Funday where anything goes....including giant foods, mini foods, taste testing foods sent from around the World, kitchen gadget testing and many more. Any requests for recipes / cool stuff you've seen let me know! I try my best to reply to as many comments as possible, but it is hard to as I am busy working on the next video, but please interact with eachother and be respectful :-) #barrylewis