- Serves: 4-6
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 25 g butter
- 1 large onion, sliced
- 1 clove garlic, crushed
- 225 g cooked ham, cubed
- 1 tbsp sage, chopped
- freshly ground black pepper
- 450 g self-raising flour
- 225 g suet
- 2 tbsp parsley, chopped
- pinch of salt
- cold water, to mix
- 175 g rindless unsmoked streaky bacon
For the Oxford sauce:
- 1 tbsp dark brown sugar
- 1 tsp made-up English mustard
- pinch of salt, and freshly ground black pepper
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
1. Preheat the oven to 180°C/gas 4.
2. Melt the butter in a frying pan and add the onion and garlic. Cook gently for 10 minutes until starting to turn brown. Toss in the ham and the sage and season with freshly ground black pepper.
3. Now make the pastry by mixing the flour and suet together with the parsley and salt in a mixing bowl. Add the water gradually until a soft dough is achieved.
4. Roll out onto a floured board into a rectangle.
5. Lay the streaky bacon across the pastry rectangle from left to right. Spoon the onion and ham mixture on top and across the middle.
6. Roll up the clanger, making sure that the ends are pressed together well. Place in a roasting tin and bake for 40 minutes or until golden brown.
7. Halfway through, tip out any of the fat that melts down into the tin. You can do this a couple of times if you want.
8. To make the Oxford sauce, mix together the sugar, mustard, salt and black pepper, olive oil and balsamic vinegar in a saucepan. Heat together, stirring now and then, until hot.
9. Serve the bacon clanger hot from the oven with the hot Oxford sauce.
Rate This Recipe