Hackin pudding

Makes 1 pudding in a 17 cm (6½ inch/No. 30) basin (mould); serves 4–6 people

300 g (10½ oz) lean minced (ground) beef or veal

2 eggs

100 g (3½ oz) pinhead oatmeal (steel-cut oats), soaked in milk overnight

100 g (3½ oz) shredded suet

1 apple, grated

50 g (1¾ oz) currants

1 teaspoon sugar

2 teaspoons ground mace

1 teaspoon ground allspice

1 teaspoon candied lemon peel

½ teaspoon salt

butter, for frying

Put the minced beef into a bowl with the eggs, drained oatmeal, suet, apple, currants, sugar, mace, allspice, lemon peel and salt and combine into a patty.

Layer 2 pieces of plastic wrap on a tea towel (dish towel) or pudding cloth. Shape the patty into a ball shape and place in the centre of the plastic wrap. Fold the plastic wrap around the ball, then tie into the cloth using kitchen string.

Place the pudding in a large saucepan or stock pot of boiling water, tying the pudding to the handle so the pudding doesn’t touch the bottom of the pan. Alternatively, place the wrapped pudding in a pudding basin (mould) set on an inverted saucer or jam-jar lid in the bottom of the pan.

Boil for 2 hours. To serve, cut thick slices and fry in butter.

Serve on its own or with green vegetables and potatoes, or with stewed sour cherries and some bread on the side.