Photo: K8
Bedfordshire Clanger recipe
12 ingredients
30 min + 1 hr
4 people
openrecipes
Andy Bates' old-fashioned clanger wraps chopped beef skirt up in one end, and ripe pears in the other. It's a main and a pudding in one!
Estimated Nutrition (whole recipe, rough)
1158
Calories
48g
Protein
47g
Fat
134g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 vegetable oil
- tbsp onions, finely chopped
- 2 beef skirt, chopped
- 500 tin beef consomme
- g Worcestershire sauce
- 1 ripe pears, peeled, cored and roughly chopped
- 1 self-raising flour
- tbsp salt
- 3 shredded beef suet
- 350 butter, chilled and coarsely grated
- g free-range egg
- 1 water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes