Name: Hackin
Yield: Serves 10–12 as part of a bigger meal or 6 with roast potatoes, chutney, etc.
Ingredients: ¼ tsp ground cinnamon; ½ tsp ground mace; ½ tsp ground allspice; 225 g/8 oz beef mince (you can also use veal or pork); 110 g/4 oz oatmeal, soaked overnight in 200 ml/7 fl oz milk; Butter, to grease the paper; 110 g/4 oz suet; The zest of 1 lemon; 1 tsp sugar; 1 tsp salt; 110 g/4 oz currants; 1 apple, grated; 1 egg

Preparation info

Serves
10–12
as part of a bigger meal .

Difficulty
Easy

Appears in

At Christmas We Feast

By Annie Gray

Published 2021

About

Richard Bradley, 1736, The Country Housewife and Lady’s Director⁵⁶

Described as ‘a pudding made in the law [stomach] of a sheep or hog ... formerly a standard dish at Christmas’, hackin was one of the many close cousins or possible forbears of plum pudding.⁵⁷ It was apparently linked to a tradition whereby the hackin ‘must be boiled b