Name: Sweet Haggis*
Yield: 6–8 Servings
Cuisine: Scottish
Ingredients: 12 oz (350 g) beef suet, finely chopped (3 c); 4 oz (125 g) pinhead oatmeal (1 c); 4 oz (125 g) soft brown sugar (½ c); Salt and pepper; Water to mix; Cotton or linen cloth, approx. 22 in (55 cm) square; 4 oz (125 g) raisins (⅔ c); 4 oz (125 g) currants (1 c); 8 oz (250 g) medium oatmeal (2 c); 4 oz (125 g) wholewheat flour (1 c)

Preparation info

6–8
Servings

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

Cotton or linen cloth, approx. 22 in (55 cm) square
8 oz (

Method

Preparing the Pot and the Cloth

Fill a large pot with water, place a metal grid or upside down saucer in the base. Bring slowly to the boil. When it starts boiling put in cloth and boil for a few minutes. Lift out with tongs and spread out on table. Quickly sprinkle with about a tablespoonful of wholemeal flour and toss the flour to coat the main centre par