"one end; this variant is referred to in a ""Bedfordshire Magazine"" of the 1960s as an ""'alf an' 'alf"" (half and half), with ""clanger"" reserved for a savoury version. There is some doubt as to how much this was traditionally done in practice, though modern recipes often imitate the folklore by including a sweet filling. Historically, the clanger was made by women for their husbands to take to their agricultural work as a midday meal: it has been suggested that the crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers."
"""Bedfordshire clanger"" is a local dish consisting of a suet crust pastry filled with meat in one end and jam in the other. Although not a major transport destination, Bedfordshire lies on many of the main transport routes which link London to the Midlands and Northern England. Two of England's six main trunk roads pass through Bedfordshire: To these was added in 1959 the M1 motorway, the London to Leeds motorway. This has two junctions around Luton, one serving Bedford and another serving Milton Keynes. A new junction 11A was built for the new A5-M1 link to Dunstable. Former trunk"
"Clangers could be eaten cold, or warmed by being wrapped in damp newspaper under a brazier. While sometimes associated with the hatmakers of the Luton district, the same dish was also recorded in rural Buckinghamshire and western Hertfordshire, where it was sometimes called the Trowley Dumpling after the hamlet where it was supposed to have originated. It is still available at various bakers and served at some cafes, restaurants and local places of interest. A similar dumpling was known in parts of Buckinghamshire, particularly Aylesbury Vale, as a ""Bacon Badger"". It was made from bacon, potatoes and onions, flavoured with"
"some areas of Cornwall. A part-savoury, part-sweet pasty (similar to the Bedfordshire clanger) was eaten by miners in the 19th century, in the copper mines on Parys Mountain, Anglesey. The technician who did the research and discovered the recipe claimed that the recipe was probably taken to Anglesey by Cornish miners travelling to the area looking for work. No two-course pasties are commercially produced in Cornwall today, but are usually the product of amateur cooks. They are, however, commercially available in the British supermarket chain Morrisons (under the name 'Tin Miner Pasty'). Other traditional fillings have included a wide variety"
"sage and enclosed in a suet pastry case, and was usually boiled in a cloth. The etymology of ""badger"" is unknown, but might relate to a former term for a dealer in flour. ""Badger"" was widely used in the Midland counties in the early 19th century to refer to a ""cornfactor, mealman, or huckster"". The same basic suet dumpling recipe is known by a variety of other names elsewhere in the country; ""flitting pudding"" is recorded in County Durham, ""dog in blanket"" from Derbyshire, and ""bacon pudding"" in Berkshire and Sussex. A baked ""clanger"" featured as a signature bake in"
"Lardy cake Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe. It remains a popular weekend tea cake in some of the southern counties of England, including Sussex, Hampshire, Berkshire, Wiltshire and Dorset. It is unrecorded in the south east counties of Essex and Kent. The main ingredients are freshly rendered lard, flour, sugar, spices, currants and raisins. Lardy cake can be eaten at any time of day as a snack, but is"
"as an adornment to the summer garden parties at Buckingham Palace. However, lard has a significantly lower proportion of saturated fats than butter, a common cake ingredient. Lardy cake Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake is a traditional rich spiced form of bread found in several southern counties of England, each claiming to provide the original recipe. It remains a popular weekend tea cake in some of the southern counties of England, including Sussex, Hampshire, Berkshire, Wiltshire and Dorset. It is unrecorded in the south east counties of Essex and Kent. The"
"has a clear broth and be found commonly along a stretch of the south coast of New England from eastern Connecticut to southwestern Rhode Island. In southwestern Rhode Island, this clear clam chowder is sometimes called ""South County Style"" referring to the colloquial name of Washington County, Rhode Island, where reportedly it originated; however in other parts of New England, this clear clam chowder is called Noank Clam Chowder. This clear clam chowder, which generally contains quahogs, broth, potatoes, onions, and bacon, is served mostly along a stretch of the south coast of New England from southwestern Rhode Island, including"
"Panackelty Panackelty (also spelt panacalty, panaculty, panackerty '""panaggie'"" or abbreviated as panack) is a casseroled dish, traditional throughout the northeast of England and especially associated with Sunderland and County Durham consisting of meat (mainly corned beef) and root vegetables (mainly potatoes, onions and carrots) left to bake throughout the day in an oven pot on low heat or cooked slowly on a low heat in a pan, hence the name PANacalty. The dish exists in a number of local variations that differ in name, meat and vegetable content. Around the Humber estuary a version is known as pan aggie and"
"Clam cake Clam cakes (also known as clam fritters) are a New England food, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. Each clam cake is a deep fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm consistency once fried. The batter is made from flour, milk, clam juice, eggs and a leavening agent, typically baking powder. Hank Shaw once described it as, ""think clam beignet, or donut hole. Only savory. Crispy, golden brown on the outside, pillowy and light on the"
"the traditional condiment in the northern rural areas of the United Kingdom where wild cranberries grow. In the south and in urban areas, where cranberries until recently were difficult to obtain, bread sauce was used in its place, but the availability of commercial cranberry sauce has seen a rise in its popularity in these areas too. Sometimes sausage meat, cocktail sausages or liver wrapped in bacon is also served (known as bacon rolls or ""pigs in blankets""). Especially during holiday seasons, stuffing, also known as dressing, is traditionally served with turkey. There are many varieties: oatmeal, chestnut, sage and onion"
"meal consisting of several cakes, french fries, and cole slaw. This is often served alongside clam chowder. The cakes tend to be eaten dry, dipped in clam chowder, tartar sauce or ketchup. Clam cake Clam cakes (also known as clam fritters) are a New England food, most commonly found in Rhode Island although they can also be found in Connecticut, Maine, and Massachusetts. Each clam cake is a deep fried ball-shaped mixture containing chopped clam (usually quahog) combined with various other ingredients to give it a firm consistency once fried. The batter is made from flour, milk, clam juice, eggs"
"crisp"". In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping. Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional"
"Chipping Ongar Chipping Ongar is a small market town in the civil parish of Ongar, in the Epping Forest district of the county of Essex, England. It is located east of Epping, southeast of Harlow and northwest of Brentwood. For population details taken at the 2011 Census see under the civil parish of Ongar. The name ""Ongar"" means ""grass land"" (akin to the German word: Anger). ""Chipping"" is from Old English ""cēping"", ""a market, a market-place"", akin to Danish ""købing"" and Swedish ""köping""; the same element is found in other towns such as Chipping Norton, Chipping Sodbury and Chipping (now"
"dripping cake. There is some dispute as to which area of England recorded the original recipe. In Hampshire a form of the cake was made without currants and it can still be bought in the county and neighbouring Sussex. Versions of the cake are also baked in the West Country particularly in Gloucestershire, Wiltshire. These are areas of England where pig farming (of which lard is a product) has traditionally been a mainstay of the agricultural economy. Despite contemporary concerns about high-calorie, high-fat foods, it is still widely eaten, appearing on the menu at the Royal United Hospital, Bath and"
"Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent. It is usually seasoned with copious amounts of white and/or black pepper, and occasionally with chopped green onions or even hot pepper sauce. Long Island clam chowder is a variant that is part New England-style and part Manhattan-style, making it a creamy tomato clam chowder. The name is a geographical pun, noting that the location of Long Island, just like the recipe, is about halfway between Manhattan and New England. This variant is popular in many small restaurants across Suffolk County,"
"creamy"""", best known for its custard and creamed rice pudding has been based in the village of Lifton since 1917. Junket is a dairy foodstuff known historically as the food of courting lovers and the base product of the initial stage of the cheesemaking process.It can occasionally still be found on traditional menus. Fudge, often made with Devon clotted cream, can be found all over Devon. Potatoes feature prominently after presumably having been introduced to Devon and the rest of Europe by Sir Walter Raleigh of East Budleigh, they formed a major part of the peasant diet in the nineteenth"
"Killonaghan Killonaghan or Killonahan () is a civil parish in County Clare, Ireland. It covers a part of the Burren, a rugged area on the Atlantic coast, and contains the seaside village of Fanore. The parish is on the west coast of the barony of Burren. It is northwest of Ennistymon. The parish is and covers . The land is mountainous and rocky, as is typical of the Burren, and mostly not suitable for farming. It rises from the sea shore to on Slieve-Elva, on the east boundary. The Caher river, which flows through the parish, enters the sea near"
"Crumble A crumble is a dish of Irish origin that can be made in a sweet or savoury version, although the sweet version is much more common. A sweet variety usually contains stewed fruit topped with a crumbly mixture of fat (usually butter), flour, and sugar. A savoury version uses meat, vegetables and sauce for the filling, with cheese replacing sugar in the crumble mix. The crumble is baked in an oven until the topping is crisp. The dessert variety is often served with ice cream, cream, or custard. The savoury variety can be served with vegetables. Popular fruits used"
"brown in colour. The other difference is that the currants in the Eccles cake are often concentrated together in the middle while in the Chorley cake the fruit is usually evenly distributed. It is not uncommon to see some sugar added to the fruit, or sweeter raisins or sultanas used. Locals often refer to Chorley cake as Fly Pie. Also related to the Chorley cake is East Lancashire's ""Sad Cake"", made to a similar recipe. It was found in the Darwen, Blackburn, Accrington, Burnley, Colne, Nelson and Padiham areas and throughout the Rossendale area. Sad cake is often up to"
"Plungar Plungar is a village in the civil parish of Redmile, and the Melton district of Leicestershire, England. It is about north of the market town of Melton Mowbray and west of Grantham. Plungar is adjacent to the Grantham Canal and lies in the Vale of Belvoir. Plungar was known in the 1140s ""Plunard"". It is thought to derive from the Old English word ""plume"" coupled with the Old English ""gara"" or Old Scandinavian ""garthr"", meaning ""Triangular plot where plum trees grow"", or plum tree enclosure. In 1870 Plungar was a village and civil parish, and part of the district"
"Manchester. Savoury dishes include black pudding, a blood sausage typically associated with Bury and Bury Market; pasty barm, a combined pasty-barm cake created in Bolton; and rag pudding, a suet pastry pudding from Oldham filled with steak and onion and steamed in a cloth or wrapper to cook; the Manchester egg was introduced in 2010. Sweet dishes include Eccles cake — native to Eccles — a small round flaky pastry cake filled with currants, sugar and spice; Manchester tart, a baked tart which consists of a shortcrust pastry shell spread with raspberry jam, covered with a custard filling and topped"
"a local historian David McGrory. Leigh tried out the recipe, producing them to sell during the annual Heritage Open Weekend event in the city. In August 2012, the Coventry God Cake was officially re-launched at a celebration event at Coventry Transport Museum attended by the Lord Mayor and guests, including the Coventry Mummers. Coventry Godcakes Coventry Godcakes are baked puff pastry pasties containing sweet mincemeat, which originates from the city of Coventry, England. They are in the form of an isosceles triangle, marked with three slits on the top and sprinkled with sugar. The triangular shape and the markings are"
"is regularly used in baking. It is used throughout southwest England in the production of ice cream and fudge. Clotted cream is used in some savoury dishes, and can be incorporated into mashed potato, risotto or scrambled eggs. Cabbage cream (which does not contain cabbage) was a delicacy in the mid-17th century: layers of clotted cream were interspersed with sugar and rosewater, creating a cabbage effect when served. It was a common accompaniment to junket, a milk-based dessert which went out of fashion in the mid-20th century. Clotted cream was mentioned in ""The Shepheardes Calendar"", a poem by Edmund Spenser"
"Cobbler (food) Cobbler is a dish consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment,"
"hole. Lancashire hotpot is a well-known stew originating in the northwest. Some of the more popular cheeses are Cheddar, Red Leicester, Wensleydale, Double Gloucester and Blue Stilton. Many Anglo-Indian hybrid dishes, curries, have been created, such as chicken tikka masala and balti. Traditional English dessert dishes include apple pie or other fruit pies; spotted dick – all generally served with custard; and, more recently, sticky toffee pudding. Sweet pastries include scones (either plain or containing dried fruit) served with jam or cream, dried fruit loaves, Eccles cakes and mince pies as well as a wide range of sweet or spiced"
"Chorley cake Chorley cakes are flattened, fruit filled pastry cakes, traditionally associated with the town of Chorley in Lancashire, England. They are a close relative of the more widely known Eccles cake, but have some significant differences. The Chorley cake is significantly less sweet than its Eccles cousin, and is commonly eaten with a light spread of butter on top, and sometimes a slice of Lancashire cheese on the side. A Chorley cake is made using currants, sandwiched between two layers of unsweetened shortcrust pastry, whereas an Eccles cake uses flaky puff pastry, which after baking is normally a deeper"
"attributed to Alexander Frehse, a Swiss baker from Romandy. There is some evidence to suggest that the botanist Emile Campbell-Browne (1830-1925) had a very similar recipe concocted by his cooking staff in Wigbeth, Dorset, in 1875 and served to Anthony Ashley Cooper, 7th Earl of Shaftesbury at a hunting ball, in Wimborne St Giles, Dorset. The lemon custard is usually prepared with egg yolks, lemon zest and juice, sugar, and, optionally, starch. This gives it a texture similar to that of a sturdy pudding. The meringue, which includes well beaten egg whites and sugar, is cooked on top of the"
"Banagher, County Londonderry Banagher (pronounced , ) is a parish in County Londonderry, Northern Ireland. The parish is made up of the medieval parish of Banagher and parts of the ancient parish of Boveva and the townland of Tireighter and Park, once in the parish of Cumber. Banagher has many ancient monuments, including churches, holy wells, standing stones and chambered graves. Banagher lies in the western foothills of the Sperrin Mountains, between the rivers Roe and Faughan. The landscape is mostly rugged, with glens and narrow valleys rising into the highlands. Banagher Glen is a good example of the area's"
"Craster kipper Craster kippers are kippers from the Northumberland village of Craster. They have been acclaimed as the best British kipper. Like the Newmarket sausage or the Stornoway black pudding, the Craster kipper (sometimes called by aficionados simply ""the Craster"" ) is a British food named after, and strongly associated with, its place of origin. Although the herrings used for Craster kippers may not be strictly local, the defining characteristic of the Craster kipper is that the smoking process takes place in a smokehouse located in or around the village of Craster. Clarissa Dickson Wright has named Craster as the"
"pastry, and can be made with margarine. Cobbler (food) Cobbler is a dish consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble. Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to"
"to taste. A dough is made which is rich in fat. This is then rolled into a round flat cake, which is then cooked on a flat griddle or in a skillet. Singing hinny A singing hinny or singin' hinny is a type of bannock, griddle cake or scone, made in the north of England, especially Northumberland and the coal-mining areas of the North East. In Scotland, they are known as fatty cutties. ""Hinny"" is a term of endearment in the dialects of the Newcastle area. The ""singing"" refers to the sounds of the sizzling of the lard or butter"
"shop, a bar/restaurant and a post office. Townlands are Balliny North, Balliny South, Ballyelly, Blakes Mountain, Coolmeen, Craggagh, Crumlin, Derreen East, Derreen South, Derreen West, Fanore Beg, Fanore More, Faunarooska, Formoyle East, Formoyle West, Knockauns Mountain and Liscoonera. Citations Sources Killonaghan Killonaghan or Killonahan () is a civil parish in County Clare, Ireland. It covers a part of the Burren, a rugged area on the Atlantic coast, and contains the seaside village of Fanore. The parish is on the west coast of the barony of Burren. It is northwest of Ennistymon. The parish is and covers . The land is"