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
Crust (baking) bind to the available flour causing the gluten protein matrix to become over developed. This would result in a tough crust, as opposed to a flaky crust, which is more desirable. Depending on the type of pastry, the crust can be baked before it is filled, or in baked (baked together with the filling). In pies, three different types of crust exist: one-crust pie, two-crust pie, and 1/2 crust pie. A two-crust pie can have either a complete upper crust, a lattice top, or any of a variety of other decorative tops. Crust (baking) In baking, a crust is the