"episode 8 of Series 8 of ""The Great British Bake Off"". 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,"
"soft in contrast to the crispness of shortcrust pastry, which makes it ideal for certain sweet and savoury dishes. Suet is most widely used in sweet puddings, such as jam roly-poly and spotted dick. Savoury dishes include dumplings, which are made using a mixture of suet, flour and water rolled into balls that are added to stews during the final twenty minutes or so of cooking. In the savoury dish steak and kidney pudding, a bowl is lined with suet pastry, the meat is placed inside and a lid of suet pastry tightly seals the meat. The pudding is then"
"sucre,"" meaning ""sugar dough."" ""Poured fondant"" is a creamy confection used as a filling or coating for cakes, pastries, and candies or sweets. In its simplest form, it is sugar and water stabilized with gelatin and glycerine. It is cooked to the soft-ball stage, cooled slightly, and stirred or beaten to incorporate air, until it is an opaque mass with a creamy consistency. Sometimes lemon or vanilla is added to the mixture for taste. Other flavorings are used as well, as are various colorings. An example of its use is the Cadbury Creme Egg, the filling of which is inverted"
"Éclair An éclair (also known as a sweet baguette) is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is then filled with a vanilla-, coffee- or chocolate-flavoured custard (""crème pâtissière""), or with whipped cream, or chiboust cream; and then iced with fondant icing. Other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. The icing"
"Pie A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients. Pies are defined by their crusts. A ""filled"" pie (also ""single-crust"" or ""bottom-crust""), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A ""top-crust"" pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A ""two-crust"" pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a"
"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"
"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"
"sweet flavors and create a contrast in flavors. Some desserts are coffee-flavoured, for example an iced coffee soufflé or coffee biscuits. Alcohol can also be used as an ingredient, to make alcoholic desserts. Dessert consist of variations of flavors, textures, and appearances. Desserts can be defined as a usually sweeter course that concludes a meal. This definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have usually been passed down or come from geographical regions. This is one"
"Sugar pie Sugar pie is a typical dessert of the western European countries of Northern France and Belgium; the Canadian province of Quebec, where it is called ""tarte au sucre""; and Midwestern United States states such as Indiana, where it is known as sugar cream pie (other names are Hoosier sugar cream pie, Indiana cream pie, Indiana farm pie, and finger pie). Sugar pie is a single-crust pie with a filling made from flour, butter, salt, vanilla, cream, and brown sugar or maple syrup (sometimes both). When baked, these ingredients combine into a homogeneous mixture similar to caramel. If maple"
"a layer of ""creme"" or icing is sandwiched between two biscuits, such as the custard cream, or a layer of jam (as in biscuits which, in the United Kingdom, are known as ""Jammie Dodgers"") Sweet biscuits are commonly eaten as a snack food, and are, in general, made with wheat flour or oats, and sweetened with sugar or honey. Varieties may contain chocolate, fruit, jam, nuts, ginger, or even be used to sandwich other fillings. The digestive biscuit and rich tea have a strong identity in British culture as the traditional accompaniment to a cup of tea and are regularly"
"Suet pudding A suet pudding is a boiled, steamed or microwaved pudding (in the British sense of pudding meaning ""dessert"") made with suet (beef or mutton fat), flour, bread crumbs, raisins, and spices. Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses. They are typically boiled or steamed, though some baked variations and recipes adapted for microwave ovens exist. Examples include spotted dick, Christmas pudding, treacle pudding, clootie, jam roly-poly and many others. Savoury versions include rabbit, chicken, game and steak and kidney pudding. The Paignton pudding was also a variation"
"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"
"suet, which was mixed with hot water to create an early form of hot water crust pastry. Huff paste could be moulded into a variety of shapes, called 'coffyns' or 'coffers', similar to a Cornish pasty. Another benefit of these early pies was that meat could be preserved for several months and the food contained within was protected from contamination. It also allowed food to be preserved so that country dwellers could send it over long distances as gifts to their friends in other towns or areas. Occasionally shells of huff paste were baked empty, or ""blind"". After baking, the"
"Crouton A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads—notably the Caesar salad—as an accompaniment to soups and stews, or eaten as a snack food. The word crouton is derived from the French ""croûton"", itself a diminutive of ""croûte"", meaning ""crust"". ""Croutons"" are often seen in the shape of small cubes, but they can be of any size and shape, up to a very large slice. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice"
"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"
"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"
"a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Sweetened mousse is served as a dessert, or used as an airy cake filling. It is sometimes stabilized with gelatin. Savory mousses can be made from meat, fish, shellfish, foie gras, cheese, or vegetables. Hot mousses often get their light texture from the addition of beaten egg whites. Various desserts consisting of whipped cream in pyramidal shapes with coffee, liqueurs, chocolate, fruits, and so on either in the mixture or poured on top were called ""crème en mousse"" 'cream in a foam', ""crème"
"the region but is well represented there. A sandwich consisting of a long bread filled with lunch meat, cheese, and lettuce, onion and tomato, variously called a ""sub"" or ""submarine sandwich"" in other parts of the United States, is called a ""hoagie"". Olive oil, rather than mayonnaise, is used as a topping, and ""hot"" or ""sweet"" peppers are used for spice. The term 'hoagie' originated in Philadelphia. A similar sandwich toasted in an oven or broiler is called a ""grinder"". Small chocolate or multi-colored confections sprinkled on ice cream and cake icing, elsewhere called ""sprinkles"" are known as ""jimmies"" in"
"lait"" is used as a sweet condiment or spread for bread or pastries, or as an accompaniment for various other foods. Sometimes additional flavoring such as vanilla or brandy is added to the sauce. The taste is very similar to that of the soft caramels used to coat apples during Halloween in the United States, but the texture is much softer than that of caramel candies. Confiture de lait Confiture de lait () is a thick, sweet caramel sauce prepared from milk and sugar. It is a specialty of the Normandy region of France, but it can be found throughout"
"cause for the variation of desserts. These are some major categories in which desserts can be placed. Biscuits, (from the Old French word ""bescuit"" originally meaning ""twice-baked"" in Latin, also known as ""cookies"" in North America, are flattish bite-sized or larger short pastries generally intended to be eaten out of the hand. Biscuits can have a texture that is crispy, chewy, or soft. Examples include layered bars, crispy meringues, and soft chocolate chip cookies. Cakes are sweet tender breads made with sugar and delicate flour. Cakes can vary from light, airy sponge cakes to dense cakes with less flour. Common"
"the southern style fluffy biscuit, where the leavening agent is baking soda and often includes buttermilk, and for breakfast they often accompany country ham, grits, and scrambled eggs. Desserts in the South tend to be quite rich and very much a legacy of entertaining to impress guests, since a Southern housewife was (and to a degree still is) expected to show her hospitality by laying out as impressive a banquet as she is able to manage. Desserts are vast and encompass Lane cake, sweet potato pie, peach cobbler, pecan pie, hummingbird cake, Jefferson Davis pie, peanut brittle, coconut cake, apple"
"In the United Kingdom, parfait can refer to a very smooth meat paste (or pâté), usually made from liver (chicken or duck) and sweetened with liqueurs. In the United States, ""parfait"" refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or fruit, usually in a tall clear glass, but can be in a short and stubby glass. The clear glass displays the layers of the dessert. The topping is created with whipped cream, fresh or canned fruit, and/or liqueurs. Recent trends in the United States and Canada"
"Sweet roll A sweet roll or sweet bun refers to any of a number of sweet, baked, yeast-leavened breakfast or dessert foods. They may contain spices, nuts, candied fruits, etc., and are often glazed or topped with icing. Compared to regular bread dough, sweet roll dough generally has higher levels of sugar, fat, eggs, and yeast. They are often round, and are small enough to comprise a single serving. These differ from pastries, which are made from a paste-like batter; from cakes, which are typically unleavened or chemically leavened; and from doughnuts, which are deep fried. Refrigerated ready-to-bake sweet roll"
"Confusingly, some desserts that have the word ""cake"" in their names, such as cheesecake, are not technically cakes, while others, such as Boston cream pie are cakes despite seeming to be named something else. Pastry is a large and diverse category of baked goods, united by the flour-based doughs used as the base for the product. These doughs are not always sweet, and the sweetness may come from the sugar, fruit, chocolate, cream, or other fillings that are added to the finished confection. Pastries can be elaborately decorated, or they can be plain dough. Doughnuts may be fried or baked."
"Stuffed ham Stuffed ham is a variety of ham in which cabbage, kale, onions, spices and seasonings are chopped and mixed, then stuffed into deep slits slashed in a whole corned or smoked ham. Stuffed ham is believed to have originated in Southern Maryland, specifically in St. Mary's County, and remains popular in that region to this day. Typically the ham has a distinctively spicy flavor due to added seasoning. Recipes vary widely, since they are traditionally passed down from one family member to another. In 1997, improperly prepared stuffed ham served at the Our Lady of the Wayside Catholic"
"topping was an economical alternative to pies due to shortages of pastry ingredients as the result of rationing. To further reduce the use of rationed flour, fat and sugar, breadcrumbs or oatmeal could be added to the crumble mix. The dish was also popular due to its simplicity. In some parts of America a similar dish may be called a ""crisp"". 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"
"money by serving distasteful unsweetened suet pudding as a first course to ""break the boys' appetites."" In his 1941 essay ""England Your England"" he has a more benign view of it: Suet pudding A suet pudding is a boiled, steamed or microwaved pudding (in the British sense of pudding meaning ""dessert"") made with suet (beef or mutton fat), flour, bread crumbs, raisins, and spices. Many variations are strongly associated with British cuisine. Recipes vary greatly and can be desserts or savoury courses. They are typically boiled or steamed, though some baked variations and recipes adapted for microwave ovens exist. Examples"
"ordering the dessert by name, preferring instead to allow a male relative to order it for them or simply asking for ""that dessert"". Şıllık Şıllık is a Turkish dessert crepe that is a specialty of the southeastern Urfa province. It is a thin dough made of milk and flour, similar to a crepe, filled with ground walnuts and topped with simple syrup and chopped pistachio. Some versions of the filling may include a mix of walnut and pistachio. Butter or Turkish grape molasses may optionally be added to the simple syrup sauce. Traditionally, lamb tail fat was used to fry"
"sui, literally translated as ""sugar water"" and also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. ""Tong sui"" are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term ""tong sui"" is not used. Dessert wines are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered"
"Kolach A kolach (also spelled kolache, kolace or kolacky , from the Czech and Slovak plural koláče, sg. koláč) is a type of pastry that holds a portion of fruit or cheese, surrounded by a puffy cushion of supple dough. A common misconception is that a kolach or kolache may contain sausage or meat; those are actually Klobásník, a subtle difference, but quite a large difference to those of Bohemian descent. Originating as a semisweet wedding dessert from Central Europe, they have become popular in parts of the United States. The name originates from the Czech, and originally Old Slavonic"
"suggest baking it like a pasty, a method dating from a 1990s revival of the dish by a commercial bakery. Its name may refer to its dense consistency: Wright's 19th century ""English Dialect Dictionary"" recorded the phrase ""clung dumplings"" from Bedfordshire, citing ""clungy"" and ""clangy"" as adjectives meaning heavy or close-textured. The dumpling can be filled with liver and onion, bacon and potatoes, pork and onions, or other meat and vegetables, and flavoured with the garden herb sage. While often savoury, the clanger was also said to have been prepared with a sweet filling, such as jam or fruit, in"
"hasty pudding, blueberry pie, whoopie pies, Boston cream pie, pumpkin pie, Joe Frogger cookies, hand crafted ice cream, Hermit cookies, and the chocolate chip cookie, invented in Massachusetts in the 1930s. Southern New England, particularly along the coast, shares many specialties with the Mid-Atlantic, including especially dishes from Jewish and Italian-American cuisine. Coastal Connecticut is known for distinctive kinds of pizza, locally called apizza (pronounced locally as ""abeetz""), differing in texture (thin and slightly blackened) and toppings (such as clams) from pizza further south in the so-called pizza belt, which stretches from New Haven, Connecticut southward through New York, New"
"Cruller A cruller , , is a deep-fried pastry popular in the USA and Canada often made from a rectangle of dough, with a cut made in the middle that allows it to be pulled over and through itself producing twists in the sides of the pastry. Crullers have been described as resembling ""a small, braided torpedo"". Some other cruller styles are made of a denser dough somewhat like that of a cake doughnut formed in a small loaf or stick shape, but not always twisted. Crullers may be topped with plain powdered sugar; powdered sugar mixed with cinnamon; or"