Bedfordshire Clanger - cooking recipe

Ingredients

pastry dough
8 ounces all-purpose flour
1/2 teaspoon salt
4 ounces shredded suet
1/4 pint chilled water
2 large peeled and cubed potatoes
8 ounces country ham
1 yellow onion, peeled and chopped finely large pinch of parsley
4 ounces of any jam or 4 ounces fruit pie filling

Preparation

Mix flour salt and suet together,.
stir in enough water to give a light elastic dough knead very lightly until smooth.
Roll out to about 1/4 inch thick.
Make an oblong and imagine this in two pieces.
Cut the potatoes up into cubes, cut ham up into bite size pieces, chop onion quite small, chop up parsley roughly.
Put this mixture in the middle of one side of the pastry, sprinkle with pepper.
On the other side spread jam quite thickly or a tin of fruit pie filling.
Roll up the entire thing as you would a swiss roll. Wrap the entire sausage in foil and steam the pudding for 2 -4 hours depending on the filling.
When the pudding is ready serve the meat and potato half with vegetables. afterwards serve the jam side with custard.