Traditional British Steak and Kidney Pudding Recipe

Ingredients (19)

• 1 ounce (25 grams) beef drippings
• 1 1/2 pounds (675 grams) beef topside, cut into 1-inch (2.5-centimeter) cubes
• 12 ounces (350 grams) beef kidney, cut into 1-inch (2.5-centimeter) cubes
• 1 onion, roughly chopped
• 2 carrots, peeled, thickly sliced
• 1 ounce (25 grams) all-purpose flour
• 10 ounces (300 milliliters) beef stock
• 5 ounces (150 milliliters) red wine
• 1 bay leaf
• 1 small handful flat-leaf parsley, finely chopped
• 1 tablespoon tomato puree
• Salt, to taste
• Freshly ground black pepper, to taste
• 10 ounces (280 grams) self-raising flour
• 1/2 teaspoon baking powder
• 1 pinch salt
• 5 ounces (140 grams) beef suet, finely chopped
• 2 to 3 tablespoons cold water
• 3 tablespoons unsalted butter, for greasing