Ingredients:
225g remains of any cooked meat (should include a portion of the fat)
1 onion, finely chopped
250ml stock or water
75g oatmeal
salt and freshly-ground black pepper, to taste
Method:
Mince the cooked meat finely then combine in a bowl with the onion, oatmeal and stock or water. Season to taste with salt and black pepper then mix thoroughly.
Transfer the mixture to a well-greased pudding basin. Cover with a lid or a pleated sheet of greased paper. Secure this down with string then add a double layer of kitchen foil (again pleated to allow for expansion). Tie it securely to the basin and add a loop of string to act as a handle.
Place this in a steamer basked (or on a trivet or upturned saucer in a saucepan). Pour in boiling water (this should come no more than 3/4 the way up the basin if using a trivet) and steam or boil the pudding for 2 hours, or until the haggis is cooked through.
Turn out onto a serving dish and serve hot, accompanied by tatties, neeps and gravy.
Find more classic Burns Night recipes here.
