A traditional Scottish dish which is marvellous for cold winter days. It can be sliced and fried in oil for breakfast, or served with a sauce, such as tomato and black olive, as part of a main meal.
Roast the oatmeal by putting it in a dry pan and letting it brown slightly. Pour it into a large mixing bowl and add all the other ingredients. Place in a white cloth and tie tightly and securely. Bring a pan of water to the boil and place the pudding in it. Simmer for 1½ hours. Let the pudding cool, take from the cloth and slice it, then fry in olive oil and serve.
© 1986 Colin Spencer. All rights reserved.