A sweet pudding as part of your morning fry-up may sound alien to you but this comes from the home of the deep-fried Mars Bar so all bets are off.
- 3 large onions, finely diced
- 500 gm beef suet
- 500 gm porridge oats, toasted
- 500 gm plain flour
- 1 tbsp demerara sugar
- 250 gm currants
- 250 gm sultanas
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp allspice
- a pinch of ground cloves
- the zest of an orange
- a pinch of sea salt
Pre-soak half the dried fruit in Scotch overnight. Now no need to fanny around. Mix all the ingredients together, gradually blending with about 100 ml of cold water to make a solid paste.
Use your hands to form the mix into a sausage shape about 5 cm across. Tightly wrap in clingfilm and roll across the table to smooth it over. Place in a freezer for at least a couple of hours or more.
When you are ready take it from the freezer, remove the clingfilm and slice into 2 cm rounds. Fry for about 5 minutes a side until brown. Do not be tempted to add custard. You’re north of the border now. Ith do shàth!