Ingredients:
225g liver
115g shredded suet (beef is best)
1 large onion, parboiled and finely chopped
120g oatmeal
250ml liver cooking liquid
60g butter
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
cayenne pepper, to taste (optional)
Method:
Trim the liver, pace in a pan with the onion, add 500ml water and bring to a boil. Reduce to a simmer, cover the pan and cook for about 30 minutes, or until the liver is tender.
Drain the liver and onion (reserve the stock) then allow to cool. Finely chop the onion and grate the liver.
Mix together the liver and onion in a bowl. Add the butter to a pan, stir in the oatmeal and fry gently until lightly browned then stir in the onion and liver mixture along with the suet and seasonings. Moisten the mixture with some of the liver coking liquid (about 200ml).
Bring to a simmer then stew gently for about 90 minutes. Alternatively, the mixture can be turned into 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 (mashed potatoes, mashed swedes and gravy).
