Baked Goods & Sweet Treats Recipes Vegan

BAKE OFF BAKE ALONG: WEEK 8 (Forgotten Bakes)

savoury filling

When I heard the theme for this week, it absolutely struck fear into my heart. I wasn’t crazy for Victorian week 2 years ago, and I absolutely HATED Tudor week last year. Those jumbles were the most disgusting thing that I’ve ever made. (Sam still cheerfully ate them, and that’s a reason why I love him). 

So I was less than thrilled about the theme this week. 

Now on to my hatred for this week’s episode. I think for the collective nation that we all let out a howl and threw cake at our TVs when Paul and Prue kicked Liam off the show. (And to rub salt in the wound, made Stacey Star Baker. Stacey never should have been on the show in the first place. Arrggghhh!!!) I could go on about this for a long time. In fact, I did. On twitter

But I digress. 

I just want to get this off my chest. I think that a Bedfordshire Clanger sounds disgusting. I like my main and my dessert to stay separate, thank you very much. 

My next thought was: I’m going to conquer that disgusting bake. 

I know that Bedfordshire Clangers are traditionally boiled instead of baked, but in my research into them I found  out that Jamie Oliver bakes his. And if it’s good enough for Jamie Oliver’s recipe team to make that adjustment, it’s good enough for me. 

I decided to make an Indian inspired Bedfordshire Clanger. A semi-samosa on one side, mango chutney on the other. 

And you know what? They were delicious! 

Potato, Pea and Mango Chutney Bedfordshire Clanger
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the mango chutney
  1. 2 kg mangos (firm, but ripe)
  2. 8 cardamom pods
  3. 2 cloves of garlic
  4. 1 fresh red chilli
  5. 500 ml white wine vinegar
  6. 400 g granulated sugar
  7. 1 teaspoon cumin seeds
  8. 1 teaspoon coriander seeds
  9. 1 teaspoon chilli powder
  10. 8cm piece of ginger
  11. 2 teaspoons of salt
For the savoury filling
  1. 3 tablespoons of vegetable oil
  2. 1/2 teaspoon of mustard seeds
  3. 1 green chili, chopped
  4. 1 chopped onion, diced finely
  5. 1 teaspoon of finely chopped ginger
  6. 60g tinned peas
  7. 1 tablespoon of ground coriander
  8. 1 teaspoon of ground cumin
  9. 1/4 teaspoon of red chilli powder
  10. 3/4 teaspoon of garam masala
  11. Juice of 1/2 a lemon
  12. salt and pepper
  13. 600g potatoes, peeled, boiled until soft and crushed into large lumps
For the pastry
  1. 300g-350g self raising flour
  2. 1 tsp. salt
  3. 150 g vegetable shortening.
  4. chickpea water
  5. 150ml water
  1. Peel and chop your mangos; set them aside.
  2. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
  3. Add the vinegar and sugar to a large pan over a medium heat, stirring constantly until the sugar dissolves. Bring to the boil and reduce it by over half.
  4. Meanwhile, gently toast the cumin, coriander and cardamom seeds until lightly browned. Add them to the vinegar pan, along with the chopped mango, and 2 teaspoons of sea salt.
  5. Then finely grate in the ginger, add the garlic and bring the pan to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
  6. While your chutney is cooling start your savoury filling. In a large pan, heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
  7. Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, salt and lemon juice. Cook for 1-2 minutes, then add the potatoes and cook for 2-3 minutes. Taste and adjust the seasoning
  8. Preheat the oven to 200ยฐC/Gas 6.
  9. Meanwhile, make the pastry: mix the flour, salt, and shortening with your fingers into a fine breadcrumb-like consistency. Mix in about 150-160ml water and the aquafaba to form a smooth dough and knead.
  10. Next, spoon the potato filling in one half and the mango chutney into the other, using a little piece of moulded spare pastry to separate the two in the centre. Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.
  11. Bake for 45 minutes, or until the pastry is golden
Rhyme & Ribbons
peas and spices
savoury filling
pastry dough
bedforshire clanger filling
Potato Pea and Mango Chutney Bedfordshire Clanger cooling
Potato Pea and Mango Chutney Bedfordshire Clanger
me with Harold and Potato Pea and Mango Chutney Bedfordshire Clanger me holding clangers
bottom of bedfordshire clanger
inside of bedfordshire clanger
savoury filling bedfordshire clanger
Harold and Potato Pea and Mango Chutney Bedfordshire Clanger
Harold was more ambivalent about this bake than I was. Though Sam and I loved them, they were a tad too spicy for Harold. (He told me so.) 3 out of 5 licks. 

I can’t wait to see what you all have come up with. Please link up your bakes below: 

Pin it for later: 
pin it Potato, Pea and Mango Chutney Bedfordshire Clange

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  • I had to go back and revisit your Tudor week because I loved those Mary Berry reenactments so much! :))
    You made a Bedfordshire Clanger look and sound good – wow! Well done!
    (okay, I admit I wish I had “baked off” this year! gotta pump myself up for next year, at least!)

    • There’s two more weeks left, so you could always jump in for the last two if you had time! xx

  • Oh wow – they look so yummy!
    Definitely going to be attempting this recipe โœจ

  • Having Mango Chutney in one side is the best idea ever! I bet they were delicious! I’ve also never made my own mango chutney – I’m impressed! Alice xxx

  • I absolutely love your attitude of “Iโ€™m going to conquer that disgusting bake”! I thought the exact same in that a clanger just sounds wrong and disgusting, so well done on conquering it and making it look delicious too! I don’t think I’m going to get over Liam being kicked off the show really, or Stacey being Star Baker! x

    • Me too – i just can’t get over it. I really need to know what the judges are seeing that we aren’t!

      (And thank you so much!) x

  • These sound AMAZING!

  • Amy Eade

    Oooh these do sound good! Love the shot with Harold haha! I watched about four weeks of Bakeoff this year and then gave up on it which means me sad but it’s just not as good this year!
    Amy xx

  • I didn’t really like the sound of the clanger either. I get why they did it but nah, I don’t want to get my lunch and sweet mixed up. If I did make one I know I would have something like a chilli in the one side and maybe a cherry pie filling in the other.
    I’m watching GBBO this year for the baking. I miss Mary, and yes…Liam and Stacey. What? How? No.

    • Ohh I think I could get on board with that flavor duo. I really miss Mary too- I think the Stacey/Liam decision may have been different if Mary had still been here! X