Bedfordshire clanger Bedfordshire clanger The Bedfordshire clanger, also called the Hertfordshire clanger, Trowley Dumpling, or simply the clanger, is a dish from Bedfordshire and adjacent counties in England, such as Buckinghamshire and Hertfordshire. It dates back to at least the 19th century. The word "clanger" is related to the dialect term "clung", which Joseph Wright glossed as meaning "heavy", in relation to food. The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding. It was traditionally boiled in a cloth like other suet puddings, though some modern recipes use a shortcrust or other pastry and
Sugar crust Sugar crust Sugar crust, in chocolate confectionery, is a method to prepare liquid (often liqueur) filled chocolates. The solid sugar crust is formed from a supersaturated sugar solution with a filling of choice. The crust completely seals the filling, allowing it to be coated with a layer of chocolate in a process called enrobing. Sugar crusts are formed by pouring filling into moulds prepared of starch (referred as starch moulds). The moulds are about room temperature. The surface of the liquid that is exposed to the air is dusted with starch. After approximately two hours, crusts form. These crusts are