This traditional suet pastry encloses a sweet, spiced mix of fresh fruits and is served with a rich chocolate sauce.
Heat the oven to 220°C/200°C fan/425°F/Gas 7.
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.
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.
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.
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.
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.
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.
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.
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.
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.