For the Bon Bons:
600g Cooked Haggis – You can boil it or bake it, I prefer baked!
4 Tablespoons Flour
100g Breadcrumbs – Shop bought, or you can make your own.
Salt & Pepper
Chilli (Optional, only if you like a bit of spice)
Oil for frying.
Make it more fancy! You can add 200g of cooked and crumbled black pudding to 400g of haggis instead.
For the Marmalade:
To make the marmalade, you simply mix whisky with the marmalade, add as much or as little as you’d like! If you HATE whisky, try using brandy, gin, orange liqueur, etc. OR if you don’t fancy the alcohol, they taste just as amazing with sweet chilli jam or red currant jelly, or just plain marmalade.
- Roll the haggis into bite-sized balls. I like to make them small enough so I can get a whole bon bon in my mouth at once. If the haggis is too crumbly, pop it in the fridge for a bit to help it firm up.
- Pop the flour, bread crumbs (with salt and pepper and chilli – if you like), and the egg (beaten) into three separate bowls. And get an assembly line set up.
- Heat the oil up (roughly to 160c).
- Take a bon bon and roll it in the flour, then the egg (shake off the excess), and then roll in the breadcrumbs. Roll/press the breadcrumbs gently into the bon bob so they’re stuck on properly.
- Repeat with all the bon bons.
- Gently lower – I use a massive spoon – the bon bons into the hot oil (you’re essentially deep/shallow frying them – health is my passion) and cook them for roughly two minutes until the are beautiful, crispy and golden on the outside – like a nice scotch egg.
- Remove them from the oil and place them into a bowl on top of a kitchen towel, this will soak up any excess oil – you don’t want soggy bon bons!
- Eat them – the sooner you eat them after cooking the BETTER. You can stick cocktail sticks in them if you want to serve as canapes, best washed down with bubbles.
To Bake a Haggis:
Heat the oven to fan 180C/conventional 200C/gas 6. Remove the outer packaging, prick with a fork and wrap in foil as you would a baked potato then cook in the oven for one hour per 450g.
To Boil a Haggis:
(Can be tricky depending on the size/shape as some may need a very big pan)
Bring a large pan of water to the boil, add the haggis and reduce to a simmer. Time according to weight – boil a 1kg natural-cased haggis for an hour and 15 minutes. Carefully slit open the casing and tip the filling onto a plate.
Written by Amelia Rome