A large saucepan of water.
Serve with bashed neeps (that is mashed swedes with butter and black pepper) and potatoes, boiled or mashed.
- Place the haggis in a pudding basin. Put on the lid, or tie on a paper cover.
- Put the basin in the pan of water.
- Bring to the boil and boil gently for an hour or more.
- Lift out the basin, remove the haggis and serve on a plate (the contents will burst out when you cut off the end, if the end hasn't already burst loose).