Updated: 15/11/2010 11:05 | By Owen Adams, contributor, MSN Travel
Clangers, laverbread, stotty and eels: Britain's surviving regional foods


Clanger (© Alamy)
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Where to eat them: Bedfordshire

If you drop a clanger north of London, it might well mean you've ended up with a sticky sweet and savoury suet mess on your toes rather than that you've made an embarrassing social faux pas. To clang is Bedfordshire dialect for "eating voraciously".

Originally boiled in a cloth rather than baked in an oven, this whopper suet snack was designed to provide a two-course midday meal for fieldworkers. One compartment of the clanger was filled with meat - typically bacon - and the other with stewed fruit or jam. The pie would traditionally be washed down with cold tea. You can try clangers at Gunns bakery, with branches in the towns of Sandy, Bedford and Biggleswade.

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