The recipe
Lore
The clanger is a portable bake with a split personality: savoury food at one end and something sweet at the other. Stacey’s verified combination makes that contrast especially vivid—camembert and onion on one side, apple and blueberry on the other. It is exactly the kind of forgotten regional form that rewards both historical curiosity and clean pastry work.
Source note
Official partial method — only the published savoury half is included. Stacey’s Camembert & Caramelised Onion Clanger, GBBO publishes the savoury component; the source describes raw blueberries and thick cinnamon custard for the sweet end but gives no measured method.
Ingredients
- Pastry: plain flour, salt, suet, butter and ice-cold water; beaten egg for glazing
- Savoury half: oil, butter, onions, balsamic vinegar, sugar, rocket, Camembert, pine nuts, salt and pepper
- Sweet end (described, not measured): apple, raw blueberries and thick cinnamon custard
Method
- Cook onions with butter and oil until soft; add vinegar and sugar, reduce until very thick, season and cool. Toast pine nuts.
- Rub flour, salt, suet and butter together; add ice water, knead gently and divide into four.
- Roll each portion to a 16 x 28cm rectangle. Fill the centre with rocket, Camembert, cooled onions and pine nuts; fold, seal, egg-wash and prick.
- Bake at 220°C/200°C fan for 15 minutes, then 200°C/180°C fan for 20 minutes until crisp and golden.
- For this official partial entry, do not infer Stacey’s missing sweet half: serve the published savoury clanger as written.
Baker’s tips
Cool the onion mixture fully and keep the pastry seams tight; the missing sweet-half quantities are intentionally not invented.
