Ingredients:
500g ox-heart
500g liver
225g beef steak
115g shredded beef suet
2 tsp salt
1/2 tsp freshly-ground black pepper
120g oatmeal
Method:
Slice the heart and remove the valves and major blood vessels. Slice the liver and steak too. Now mince together the heart, liver and steak. Place the meats in a bowl and season with the salt and black pepper before mixing in the oatmeal.
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 between 150 and 180 minutes, 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.
