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Sweet Haggis

This particular recipe originated in Kilmarnock and was a favourite Saturday night High Tea dish when newly boiled. It was usually put on at dinner time, in the middle of the day, before everyone in the family went out for the afternoon. When they came home the hot steaming pudding was a comforting sight which warmed and fed them on a cold winter's night. Leftovers also supplied substantial breakfasts, fried with thin rashers of Ayrshire bacon.

Three quarters lb medium oatmeal (350 g)
4 oz plain flour (125 g)
Three quarters lb suet, finely chopped (350 g)
4 oz soft brown sugar (125 g)
4 oz currants (125 g)
4 oz raisins (125 g)
Salt and pepper
Water to mix

Put all the dry ingredients into a bowl and mix with water.
Put into a greased pudding bowl, cover and steam for 3-4 hours. Serve hot in slices. The remainder can later be cut in thick slices and fried with bacon or wrapped in foil and reheated in the oven.

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