Haggis in the Hole

Ingredients:

For the Batter

290ml milk
4 eggs, beaten
255g/9oz plain flour, sifted
salt and freshly ground black pepper
vegetable oil, lard or dripping

For the Sausages

1 haggis, skin removed
1 egg (optional)
oil for frying

Method:

Making Yorkshire Pudding is simplicity itself, it's just that everything needs to be very hot for it to work. Simply mix the egg, milk and seasonings in a bowl and mix together, stirring vigourously to combine. Then whisk in the flour, adding it a little at a time. Once your batter is made, leave to rest for half an hour.

Meanwhile, skin the haggis then divide the filling into twelve pieces and shape these into balls (if the haggis is very friable and does not want to stick together, mix with and egg before shaping into balls). Fry the haggis balls in a little oil until they are well coloured and almost cooked through. Remove from the pan and use immediately.

You can either make a single large pudding in a Yorkshire pudding or similar square tin, or cook these as individual pudding. Pre-heat your oven to 220°C then add oil, lard or dripping to the tin and place in the oven until hot. Take the tin out of the oven, then add the haggis balls, spacing them evenly before adding the batter (stir it first). Make certain that you fill the tin no more that 3/4 of the way up. Immediately return the tin to the oven and bake for about 15 minutes, until the pudding is puffy and well rise and is golden brown on colour.

Remove from the oven and serve immediately with clapshot and onion gravy.

Find more classic Burns Night recipes here.