Liam’s Spiced Plum & Apple Clanger

Method

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.