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Liam’s Spiced Plum & Apple Clanger

This traditional suet pastry encloses a sweet, spiced mix of fresh fruits and is served with a rich chocolate sauce. 

Makes: 8

Hands-on time: 1 hour 15 minutes

Baking time: 40 minutes

Skill level: Needs skill

For the filling:

5 just-ripe plums, each stoned and cut into 8 slices 

2 Granny Smith apples, peeled, cored and cut into 1cm chunks 

1 Bramley apple, peeled, cored and cut into 1cm chunks 

50g caster sugar 

1 tsp ground cinnamon 

⅛ tsp ground cloves

For the suet crust pastry:

350g self-raising flour 

½ tsp fine sea salt 

100g unsalted butter, frozen 

150g shredded beef or vegetable suet 

about 250ml ice-cold water 

1 egg, beaten, for brushing 

For the chocolate sauce:

60g 70% dark chocolate, chopped 

40g milk chocolate, chopped 

50g unsalted butter, diced 

250ml double cream

You will also need:

Pizza cutter 

Ruler 

Large baking sheet lined with baking paper

Step 1 – Heat the oven to 220°C/200°C fan/425°F/Gas 7.  

Step 2 – Prepare the filling. Put the plums and apples into a bowl, then sprinkle over the sugar, ground cinnamon and cloves and toss everything together gently. Set aside. 

Step 3 – To make the pastry, sift the flour and salt into a mixing bowl. Dip the butter in the flour, then grate onto the flour, using the coarse side of the grater.  

Step 4 – Rub in the butter using the tips of your fingertips until the mixture resembles fine crumbs. Stir in the suet and make a well in the centre. Stir in enough of the ice-cold water to make a soft, but not sticky dough. 

Step 5 – Turn out the dough onto a well-floured worktop and roll out to a rectangle 61 x 26cm. Using a pizza cutter and ruler, trim the dough to a 60 x 25cm rectangle, then cut again into 4 neat strips each 15 x 25cm.   

Step 6 – Brush beaten egg in a 1cm border all around the edges of each dough rectangle. Drain any juices from the filling and divide the filling into 4. Arrange 1 filling portion down the centre of each strip. 

Step 7 – Take 1 strip and fold the 2 short ends over the filling, then lift one long side over the filling and gently roll towards the other long edge as if making a sausage roll. Seal the seam and patch up any tears.  

Step 8 – Carefully transfer the cylinder of pastry to the lined baking sheet and brush with beaten egg to glaze. Make several diagonal slashes across the top. Repeat with the other 3 dough rectangles. 

Step 9 – Bake for 10 minutes, then reduce the oven temperature to 180°C/160°C fan/350°F/Gas 4 and bake for a further 25–30 minutes, until the pastry is crisp and golden brown.  

Step 10 – Towards the end of the baking time, make the sauce. Put both chopped chocolates into a small, heavy-based pan with the butter and cream and set over a low heat. Stir until melted, smooth and hot. Pour into a warmed sauce jug and serve with the hot clangers.