Additional Information

Haggis

4 med. onions 
1 lb beef liver 
1 lb beef heart
~3/4 lb beef suet
1 lb pinhead oatmeal (do not use regular American style rolled oats!)
2 TBSP chopped dried sage
4 TBSP of ALL spice (I didn't have all-spice so I used a mixture of cinnamon, nutmeg, clove together) 
4 tsp dried coriander 
4 TBSP freshly ground black pepper
Salt to taste

Place 2 chopped onions, liver and heart in a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 30 minutes.  Add suet and simmer additional 15 minutes.  Drain - reserving the cooked liquid stock.

While meat is cooking, spread the oatmeal onto a large baking tray and toast in oven @ 350 degrees for 25 minutes. Do not burn oatmeal.

Grind suet, meat, cooked onion and remaining raw onions.  Gently Mix in spices and toasted oatmeal.  Add cooking liquid until consistency is correct - should be a fairly wet mixture.  Do not over mix.  

Stuff into casing --- make sure you have PLENTY of extra room in the casing as the mixture expands significantly.    Steam haggis for ~ 2 hours. 

Little Sticky Toffee Pudding with Toffee Sauce (Serves 8 People)

INGREDIENTS 6 oz (175 g) stoned dates, chopped ½ teaspoon vanilla extract  2 teaspoons coffee essence ¾ level teaspoon bicarbonate of soda 3 oz (75 g) butter, at room temperature 5 oz (150 g) of granulated sugar 2 large eggs, beaten 6 oz (175 g) self-raising flour, sifted  For the sauce:  6 oz (175 g) soft brown sugar 4 oz (110 g) butter 6 tablespoons double cream

The Sauce can (and should be) doubled or tripled if you want lots of extra sauce to pour over the puddings when they come out of the broiler.

To serve: 
chilled pouring cream

ADDITIONAL
Pre-heat the oven to  350°F
Using a fan-assisted oven, its suggested to reduce the heat by 20 degrees if you can’t turn the fan off or check your manufacture instructions.

EQUIPMENT
You will also need eight 3 inch ramekin dishes, lightly sprayed with Cooking oil,  and a baking sheet.

METHOD
Begin by putting the chopped dates in a bowl and pouring 6 fl oz (175 ml) boiling water over them.
Then add the vanilla extract, coffee essence and bicarbonate of soda and leave on one side. Next, in a large mixing bowl, cream the butter and sugar together, beating (preferably with an electric beater) until the mixture is pale, light and fluffy. Now gradually add the beaten eggs, a little at a time, beating well after each addition. After that, carefully and lightly fold in the sifted flour using a metal spoon, and then you can fold in the date mixture (including the liquid). You'll probably think at this stage that you've done something wrong, because the mixture will look very sloppy, but don't worry: that is perfectly correct and the slackness of the mixture is what makes the puddings so light.

Now divide the mixture equally among the eight containers, place them on a baking tray and bake in the center of the oven for 25 minutes. When they're cooked, leave them to cool for 5 minutes, then, using a cloth to protect your hands, slide a small knife around each pudding and turn it out. If they have risen too much you may have to slice a little off the tops so that they can sit evenly on the plate. Now place the puddings on a shallow, baking sheet pan. Next, make the sauce by combining all the ingredients in a saucepan and heating very gently until the sugar has melted and all the crystals have dissolved.

To serve the puddings: pre-heat the broiler to its highest setting, and pour some sauce evenly over the puddings. Place the baking sheet under the broiler, so the tops of the puddings are about 5 inches from the heat and let them heat through for about 8 minutes. What will happen is the tops will become brown and slightly crunchy and the sauce will be hot and bubbling. Serve with chilled pouring cream or ice cream – and sit back to watch the looks of ecstasy on the faces of your guests.